When I saw this card, I fell in love with the penmanship. It charmed me for some reason.
I had assumed there would be actual Bordeaux in this “sauce”. It seems like it is more of a relish or a chow chow style condiment. Some research shows that there are other recipes similar that were printed around 1900-1910. So we thank Hilma for her lovely recipe, and appreciate the fine art of legible writing.
When I first read this card, I was like… poison nut cake? What?
I did eventually figure out that this says Orange Raisin Nut Cake (Goldie) as opposed to poison nut cake.
1/4 cup shortening creamed with
1/2 cup sugar
1 egg beaten
1 tsp. vanilla
1/2 cup raisins, dates or figs, chopped
1/4 cup nuts
grated rind of one orange
Sift 1 cup flour with 1/2 tsp. soda and 1/2 tsp. salt
1/2 cup sour or butter milk
Bake in 8 X 8 tin in oven at 375.
While warm spread with 1/2 cup sugar and 1/2 cup orange juice.
The recipe doesn’t say how long to bake it for, so start out at 25-30 minutes, and use a toothpick in the center. Don’t bake until it’s dry, but some crumb comes up with the toothpick.
It’s my birthday, so I am posting cake today. Cake with a super fun name! Shake it, shake it!
Why is this called earthquake anyways??
Yeah, ok. It was lame, but it allows me to segway to this Thursday’s recipe card. A great Sunday afternoon meal!
This seems like an awfully sweet recipe, but when you factor in the amount of raw cranberries used, its probably necessary. I’d maybe try cutting back a tad and adjust as needed.
You had me at cheesy. And herb. At the garlic part, too. I really like bread.
And I know some of these are crooked. But it was how they were printed on the cards.
If we can have banana and zuccini bread, why not carrot?! I think it would be very good served with softened, slightly sweetened cream cheese!