Handwritten recipe for Orange Cake
by: salvagedrecipes

Orange Cake with Citrus Syrup (1948)

Orange Cake
This vintage Orange Cake recipe captures the simple elegance of mid-20th century American baking. Written on a dated recipe card from 1948, it reflects the post-war era when citrus flavors were prized for their freshness and brightness. The cake blends grated orange rind and fresh juice with traditional cake batter, resulting in a moist, tender crumb with a fragrant citrus aroma. Unlike modern boxed mixes, this recipe requires grating, squeezing, and careful preparation, offering a nostalgic connection to home-baked desserts of the past. Its flavor is both refreshing and comforting, making it a timeless choice for gatherings, holidays, or afternoon tea.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 310 kcal

Ingredients
  

  • 2 oranges (zest and juice)
  • 1 cup raisins (ground)
  • 1 ½ cups sugar
  • ½ cup butter (softened)
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup milk

Instructions
 

Step 1: Prepare Oranges

  • Grate the rind of 2 oranges and squeeze out the juice.

Step 2: Grind Raisins

  • Grind 1 cup raisins and mix them with the grated orange rind.

Step 3: Make the Cake Batter

  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each.
  • Stir in ground raisins and orange rind.

Step 4: Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Alternate adding dry ingredients and milk to the batter, beginning and ending with the flour.

Step 5: Prepare Frosting

  • Pour the orange juice over ½ cup of sugar and let stand for a while.

Step 6: Bake the Cake

  • Pour batter into a greased and floured cake pan.
  • Bake at 350°F (175°C) for 40–50 minutes, or until a toothpick inserted comes out clean.

Step 7: Cool and Serve

  • Pour orange juice-sugar frosting over the cake.
  • Allow cake to cool before slicing. Serve plain or with a dusting of powdered sugar.

Tips

  • Use fresh oranges for the best citrus flavor; the recipe specifically grates rind and squeezes juice.
  • Do not mix the orange juice into the batter; reserve it to combine with sugar and pour over the warm cake as directed.
  • Grind raisins finely so they distribute evenly throughout the batter.
  • Allow the orange juice-sugar mixture to stand while the cake bakes so the sugar fully dissolves.
  • Pour the orange syrup over the cake immediately after removing it from the oven for best absorption.
  • Add a small pinch of salt to the batter to balance sweetness.
  • You can substitute part of the raisins with chopped dates for a slightly different flavor.
  • Dust the finished cake with powdered sugar if you don’t want to glaze heavily.
  • Bake at 350°F as written; start checking doneness at 40 minutes with a toothpick.
  • This cake keeps well covered overnight and the flavor deepens as the syrup soaks in.

Nutrition

Calories: 310kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 170mgPotassium: 160mgFiber: 2gSugar: 33gVitamin A: 350IUVitamin C: 9mgCalcium: 40mgIron: 1.5mg
Keyword 1940s recipe, citrus, from scratch, handwritten recipe, old-fashioned dessert, orange cake, raisin cake, vintage
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