Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Orange Tea Cakes




Source of Recipe


unknown


List of Ingredients




2 cups cake flour
2 tsp. baking powder
1/4 tsp. salt
1 tablespoon grated orange rind
2 tablespoons butter
1 cup sugar
1 egg, unbeaten
1/4 cup milk
1/2 cup orange juice


Recipe



Sift flour once, measure, then add baking powder,
and salt, sift three more times. Add orange rind
to the butter and cream. Add the sugar slowly
and cream again. Add the egg and beat until light
and fluffy. Add the flour, alternately with the milk
and orange juice, using a small amount at a time.
Beat after each addition till smooth. Pour into
buttered cupcake tins, filling 2/3 full. Bake at 375
degrees for 20 minutes or until they test done.
Makes 12 large or 20 small cupcakes. Frost or
glaze as desired.