ORANGE BLOSSOMS
Pies, Cakes and Desserts
Ingredients
- 4 eggs
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 1 stick butter or margarine
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- grated rind of 1 lemon
- juice of 2 oranges
- juice of 1 lemon
- 2 cups sugar
Directions
Beat together eggs and sugar. Gradually add half the flour and salt.
Heat milk and butter until almost boiling. Add this alternately with remaining flour which has been mixed with the baking powder. Add vanilla.
Grease and flour miniature cupcake pans.
Fill half full with batter. Work quickly since batter begins to rise immediately.
Bake at 375° for 5 minutes.
As soon as cakes are browned on top, remove from oven; lift out one at a time and dip immediately into icing (recipe follows).
These little cakes will absorb icing only while they are hot.
ICING
Mix all ingredients together until sugar is dissolved. Stir occasionally between dippings.
If icing becomes too thick, add a little more orange juice.
Heat milk and butter until almost boiling. Add this alternately with remaining flour which has been mixed with the baking powder. Add vanilla.
Grease and flour miniature cupcake pans.
Fill half full with batter. Work quickly since batter begins to rise immediately.
Bake at 375° for 5 minutes.
As soon as cakes are browned on top, remove from oven; lift out one at a time and dip immediately into icing (recipe follows).
These little cakes will absorb icing only while they are hot.
ICING
Mix all ingredients together until sugar is dissolved. Stir occasionally between dippings.
If icing becomes too thick, add a little more orange juice.
Source: PDF page 185
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