Orange Cake Suggested by Aylmer Macpherson

“I bought an old cookbook at an auction years ago. It's published in 1889. Inside are various clippings many dated in the early 1930's. One of them is this recipe. "Aylmer MacPherson suggests....". I gather Aylmer had some kind of cooking column. Unfortunately, I haven't been able to find out any further information, not even the newspaper it was clipped from. The other dated clippings however are from a Toronto Ontario paper.... This cake is very light and moist. The flavour is simply wonderful, and it's all from the orange. No extract in this recipe at all. You could probably drizzle it with an orange glaze, but I opted for a dusting of icing sugar. I have altered the recipe a bit, but have made a note below of the original ingredients incase someone would like to give it a go. I certainly may later on, but not today ;)”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
1 10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Grease and flour a 10" springform (or similar) pan. I used recipe #78579.
  3. Mince the orange in a food chopper or processor. Peel and all. No seeds please! Set aside.
  4. Cream together the butter and sugar.
  5. Add eggs one at a time, blending well.
  6. Add orange mush.
  7. Mix together the sour cream and soda.
  8. Mix together salt and flour, and add to the butter/orange mixture, alternating with the sour cream.
  9. Pour into prepared pan.
  10. Bake for 50 minutes or until done.
  11. Cool on a rack for 10 minutes before removing the outer rim.
  12. *Note:*.
  13. The original recipe called for the addition of 1 cup raisins and 1 cup nuts. These are folded into the batter after the sour cream and flour.
  14. As you may see from the photo, the cake sunk in the center. I don't know why. It was completely baked so I just told DH "it's suppose to be that way" :).

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