Ingredients:
1 cup butter
2 cups sugar
4 eggs
3 cups flour
2 tsp baking powder
1 Tbs grated orange rind
1 1/2 tsp vanilla
1/2 tsp salt
1/3 cup orange juice
2/3 cup milk

Preparation:

1. Cream butter and sugar together. Add eggs one at a time. Add flour, baking powder, flavoring, orange juice and milk and beat well.

 

2. Pour batter into greased bundt pan. Bake at 165 C (330 F) for 1 hour or until done.

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Preparation:

1. Put sugar into the water on the fire, the whites of six eggs, well beaten, and whisk them into the water. When it is quite cold skim it very well whilst any skim rises. Let it boil for 30 minutes.
2. Pare oranges very thin, put them into your tub. Pour the water boiling hot upon your oranges. when it is bloodwarm put on the yeast, then put in your juice, let it work two days, and so tun it into your barrel.
3. At six weeks or two months old bottle it. You may put to it in the barrel a quart of brandy.

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Ingredients:
CAKE:
4 egg yolks
3-4 Tbs warm water
160 g (5.5 oz) powdered sugar
1 vanilla extract
4 egg whites
80 g (3 oz) flour
80 g (3 oz) cornstarch
1 tsp baking powder
FILLING:
120 g (4 oz) sugar
1/8 l (1/2 cup) orange juice
juice of 1 lemon
1/8 l (1/2 cup) white wine
6 sheets leaf gelatin
½ l (1 pint) whipped cream
1 orange for decorating

Preparation:

1. CAKE: Sift together flour, cornstarch and baking powder.

 

2. In a separate bowl whip the egg whites till stiffened. Gradually add the sugar and beat well again. Add yolks, water and vanilla extract and beat well. Fold in the sifted flour mixture.

 

3. Pour into lined tin and bake for 40 minutes at 180 C (350 F). Insert a skewer into the center of cake and if cooked it will come out clean.

 

4. When cool, divide the cake into three uniform layers with a serrated knife.

 

5. FILLING: Mix sugar with orange and lemon juice, add wine and prepared* gelatine. Let it stand until thickened. Fold in half of the whipped cream.

 

6. Sprinkle cake layers with orange juice. Spread with filling. Frost cake top and sides. Decorate with orange slices.

    

   *PREPARING GELATINE: Place the leaves individually in cold water and allow them to swell for about 5 minutes. Remove them and gently squeeze them out. Proceed to dissolve the gelatin in 3-4 Tbs hot/boiled water. Melt them at very low heat.

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Ingredients:
1 kg (2 lb) oranges
1 kg (2 lb) lemons
1,4 kg (3 lb) sugar

Preparation:

1. With a vegetable peeler, pare bright color peel from one orange and the lemon; finely chop the peel and set aside.
2. Peel the oranges and lemons, removing most of the thin outer membrane from the fruit, as well as the white portion of the peel. Slice lemons and oranges into 1/2-inch pieces.
3. In a medium saucepan, combine the oranges, lemons and sugar over medium heat, and stir until sugar is dissolved. Add chopped peel.
4. Bring to a boil, reduce heat to a good simmer, and cook until zest strips are fairly tender. Skim if necessary.
5. Pour into warm, dry jars. Seal with lids immediately.

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Preparation:

1. With a vegetable peeler, pare bright color peel from two oranges; finely chop the peel and set aside.

 

2. Peel the oranges and lemons, removing most of the thin outer membrane from the fruit, as well as the white portion of the peel. Slice them into 1/2-inch pieces.

 

3. In a medium saucepan, combine the oranges, apples and sugar over medium heat, and stir until sugar is dissolved. Add chopped peel.

 

4. Bring to a boil and cook for 5 minutes. Strain and puree apples, bring back to the saucepan. Let cook until marmelade beacomes as thick as honey.

 

5. Pour into warm, dry jars. Seal with lids immediately.

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Preparation:

1. Put all ingredients, except whiskey, into a heavy pot; bring to a boil. Cook for about 1 hour or until the mixture sets when tested.

 

2. Stir in whiskey, stand 10 minutes. Pour into warm, dry jars. Seal with lids.

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