Cooking for Daily Living
Cakes Plus
Orange Tea Cakes

These freeze well. Warm to serve. Well worth the extra dishwashing!

Set oven at 350-375°F.

Pour boiling water over 1/2-3/4 c. raisins, drain and rinse well with cold water. Put through a medium fine grinder with the rind of 1 small orange.

Cream together:
1/2 c. shortening
1/2 c. sugar and add:
2 eggs, unbeaten
3/4 c. buttermilk (or milk soured with 1 scant Tbsp. vinegar)
2 c. flour, sifted with:
1 tsp. soda
1/2 tsp. salt

Add raisin-orange rind mix and beat ‘til well mixed.

Bake in greased muffin pans, 15-18 minutes, (cannot use cupcake papers).

While baking, squeeze 1/3 c. orange juice and mix with 1/2 c. sugar. Spoon this over cakes as soon as they leave the oven. Let cool to absorb the juice before removing from pans.

Makes two dozen large or three dozen party-size cakes.