Photo credit ~ Al Hopkins
Kathryn was a cousin of Mom’s, Ez’s daughter. I don’t remember her and think she probably died before I was even born; however, I heard Mom talk about her many times ~ what a great cook and baker she was. Mom learned a lot about cooking from Kathryn and prepared many of her recipes, including this cake.
I do remember Ez Courtright though. He was a small bald man with a moustache, wore glasses and smoked cigars. What I remember most about him was his laugh. I can hear him now with his soft deep laugh and he was always jovial with something funny to say. And he adored his grandchildren!
To tell you how old this recipe is, it includes Spry as an ingredient. Do you remember Spry? It’s a vegetable shortening first produced in 1936. It lost its appeal in the early 1950’s because mainly of Crisco. As I remember it, it was very yellow but, I’m not sure about that. Spry’s mascot was Aunt Jenny with her saying, “We can afford to have cake oftener.”
It seems we seldom hear of orange cakes anymore but, if you love oranges, this is the cake for you! It’s moist and delicious with a delicate citrusy taste thanks to the orange juice and grated rind. Plus, it’s very fragrant! It’s light and refreshing and a great cake for springtime. How about your dessert at your Easter dinner table?
Kathyrn’s Orange Cake
¾ cup Spry shortening (Crisco works!)
¾ teaspoon salt
Grated rind of 1 orange
1½ cups sugar
3 unbeaten eggs
3 cups sifted flour
3 teaspoons baking powder
Juice of 1 orange
2 tablespoons lemon juice
2 tablespoons Spry and 1 tablespoon butter
1 teaspoon grated orange rind
¼ teaspoon salt
1 egg yolk
2 tablespoons orange juice
1 teaspoon lemon juice
1 pound powdered sugar
Preheat oven to 350 degrees
Grease and flour two cake pans.
Combine Spry, salt and grated rind.
Add sugar and cream well.
Add eggs, mix well.
Sift flour and baking powder.
Add enough water to orange juice and lemon juice to make 1 cup.
Alternately, add flour and juice mixture, beating after each addition.
Spoon batter into prepared pans.
Bake at 350 degrees for about 30 minutes until top is golden and when toothpick inserted in center comes out clean.
Cool in pans on wire rack for 10 minutes.
Remove from pans and cool.
Meanwhile, prepare icing.
Combine all ingredients, except powdered sugar and cream well.
Add powdered sugar and beat until smooth.
Place one layer on cake plate and spread icing.
Add top layer.
Spread icing over all.
It’s a perfect dessert or snack!