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ORANGE BONBON CAKE

Source of Recipe

Aunt Jenny's Favorite Recipes, a Spry shortening recipe brochure (1930s)


Recipe Introduction

It's Oh so good! A little work but well worth it!

List of Ingredients

Cake:
3/4 cup Spry (solid vegetable shortening)
3/4 teaspoon salt
grated rind of 1 orange
1 1/2 cups sugar
3 eggs, unbeaten
3 teaspoons baking powder
3 cups sifted flour
juice of 1 medium-sized orange
2 tablespoons lemon juice
water

Bonbon Frosting
2 teaspoons grated orange rind
6 tablespoons orange juice
2 tablespoons Spry (solid vegetable shortening)
1 tablespoon butter
1/4 teaspoon salt
4 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons scalded cream (about)
Let orange rind stand in orange juice 10 minutes, then strain.


Recipe

Cake:
Combine shortening, salt and grated orange rind. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add baking powder to flour and sift 3 times. combine orange juice and lemon juice and add water to make 1 cup. Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, mixing after each addition until smooth. Pour batter into two deep 9-inch layer pans greased and floured. Bake in moderately hot oven (375°F.) 25 to 30 minutes. Spread Bonbon Frosting (below) between layers and on top and sides of cake.

Bonbon Frosting
Cream shortening, butter and salt together. Add 1/2 cup sugar gradually, creaming until light and fluffy. Add melted chocolate and blend. Add remaing sugar, alternately with orange juice, beating until smooth. Add hot cream and beat well. Add just enough cream to make a nice spreading consistency. Makes enough frosting to cover tops and sides of two 9-inch layers.