| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | Eggs | |
| 1 | ts | Vanilla |
| 3 | c | Sifted flour |
| 3 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1 | c | Milk |
| 1/4 | c | Orange juice |
| 2 | tb | Grated orange ring |
| 1 | cn | (21 oz) pineapple pie filling |
| 3 | tb | Orange juice |
| 1 | ts | Grated orange rind |
| 2 | tb | Sugar |
| 1 1/2 | c | Whipping cream; whipped |
INSTRUCTIONS
Workbasket Recipes: This issue (December 72) has so many intriguing recipes. contributed by Mrs CHarles Enocksen Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla. Sift flour with baking powder, salt and soda; add to creamed mixture in thirds alternately with milk and 1/4 cup orange juice, beating until smooth after each addition. Fold in 2 tbs rind. bake in 3 nine-inch greased wax paper lined pans at 350 for 35 minutes. Turn out on racks; cool. FILLING: Combine pineapple filling, 3 tbs orange juice and 1 tsp rind. Spread between layers and on top. Fold sugar into whipped cream for garnish. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 6, 1997
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