|Mom’s Orange Loaf|
Rich aromas wafted from the kitchen up to the computer area and I suddenly became aware of the tasty orange loaf I had baking in the oven. This was one of my mother’s favorite recipes that we make each year with orange juice squeezed from fresh-picked fruit in our backyard. This year we are especially blessed to have this pound-cake style treat as our citrus were damaged severely by freezing temperatures.
The aromas carry memories as they drift through our home. Warm family gatherings. Basking in the love of those held dear. Learning to cook from one of the best–my Mom. Amidst those sentimental memories, giggles emerge as I recall my cousin’s tongue-in-cheek comment about my pound cake weighing a pound. It’s stuck with me all these years, and I tease him about it as he scarves up my homemade Italian cookies.
Family recipes are the best. This one dates back to the early 1940s when Betty Crocker used to put recipes in their flour bags. I think that is how my Mother obtained this one. At the top, it says Series 47.
Packed with warm memories and lots of taste, I hope you enjoy this loaf as much as we do. May your family create warm memories around this orange loaf.
Our orange tree has the Sweet Arizona orange variety, which I think is milder and somewhat sweeter than the average grocery store orange. If you are looking for a tangier taste, you might try California Valencia or Florida oranges.
1.Preheat oven to 350 degrees
2.Cut 2 thicknesses of plain paper the width of the pan, and 2 the length of the pan, each long enough to extend 1 in” above the sides. Line a greased bread pan, 5x10x3″ with cut paper (corners need not be completely covered; grease paper. (I usually use wax paper)
3.Sift flour, then spoon lightly into cup and level off. Do not pack.
4.Sift together into bowl
a. 1 and 3/4 cups plus 2 tbsp. sifted flour
b. 1 and 1/4 cup sugar
c. 1 and 1/2 tsp. double-action baking powder
d. 1/2 tsp. salt
a. 1/2 cup liquid orange juice with some grated rind
b. 1/2 cup high grade vegetable shortening (I use real butter)
c. 2 large eggs
Beat vigorously with electric mixer on slow to medium speed for 4 minutes. scrape sides and bottom of bowl frequently. Pour batter into prepared pan. (This recipe is so old, it first lists beating by hand at about 150 strokes per minute for 4 minutes. And it says you may rest a moment when beating by hand! Our baking life is much easier)
Bake 60 to 65 min (I think this is too long in today’s ovens. I baked 60 minutes and it was a little brown around the edges.) Cakes of this type often rise slightly in the center and “crack” When cake is cool, frost with any desired icing.
Usually, I serve just as is, but last year I drizzled a light powdered sugar glaze–just some powdered sugar, 1 tbs of milk, 1 tsp. of orange juice, 1 tsp. of vanilla.