OCR Text |
Show NANCY HAVEN'S : ' Kccipe of ike Month ORANGE CAKE -PUDDING A truly fall dessert The sauce adds an extra special spe-cial flavor. f Ls 1 NANCY HAViN IOrangs Caks: Vk cup butter or margarln i 1 cup Beet Sugar 1 egg 1 cup seedless raisins, finely ground V4 cup orange rind, finely ground V cup lemon rind, finely ground 1 teaspoon soda ' 1 cup sour milk (1 cup fresh milk plus 1 table spoon lemon juice) i 2 cups sifted all-purpose flour Cream butter or margarine and Beet Sugar in bowl until fluffy. Blend In egg. Mix in raisins and citrus rinds.' Add the coda to sour milk; stir in liquid alternately with flour. When well mixed, turn into lightly greased 9-inch square pan; even batter. Bake in 350 F. oven about 43 minutes or until center springs back when lightly touched. Remove from oven; pour over top a blend of V4 cup Beet Sugar V cup orange juice 1 tablespoon lemon juice Serve warm with Light Orange Sauce. Sauct: 2 egg yolks M cup Beet Sugar V cup orange juice 1 tablespoon lemon juicd 1 cup whipping cream In saucepan beat egg yolks with the Beet Sugar. Blend In Juice. Cook mixture util thick about 9 minutes. Remove from heat; cool. Fold In whipped cream. Makes 3 cups. Planning your Holiday entertaining? You may have a copy free of Nancy Haven's HOLIDAY OPEN HOUSE recipe lokjer by sending a card to: NANCY HAVEN," Dept. S-7, Western Beet Sugar Producers, Inc., 515 Phillips Tetroleum Building, Salt Lake City, Utah. |