ORANGE CAKE RECIPE

[lotsosudz]

Does anyone know where I can get the orange cake recipe, that used to be in the cook book, that came with the old Sunbeam Mixmaster. I had it once but lost the recipe. I would love to have it again! If anyone could help me out with this, I would greatly appreciate it.
Hugs,
David

 

[ea56]

David,
Here is my recipe for Orange Cake. It was my maternal Grandma’s recipe. I took it to work a few times before I retired and it was popular. It is has a very rich orange flavor. I use butter when I make it, the shortening was in Grandma’s original recipe.

FYI a cube of butter is the West Coast vernacular for a stick of butter or 1/2 cup.

HTH,
Eddie

 

[lotsosudz]

Thank you Eddie

You saved the day! I really appreciate it.
Thank you so much!
Hugs,
David

 

[ea56]

You’re very welcome David! I hope you enjoy it. It’s one of my favorites. Glad I could help.

Eddie

 

[angus]

Looks like an interesting recipe and will need to try it since orange is one of my favorite flavors. I do have a question on the frosting recipe. What measure is "one cube of butter" or "one and one half cubes butter"? I assume a "cube" of butter is one tablespoon - but that doesn't doesn't sound quite right... Is that supposed to be "cups"?

 

[retro-man]

Refer to post #1

 

[kenwashesmonday]

I found a Mixmaster recipe for "Orange Delight Cake".  Is this the one you're looking for?

 

 

 

[jamiel]

"cube" is the West coast equivalent of "stick"...i.e. 1/2 cup per cube or stick.

 

[ea56]

The NPR article in reply#7 about butter cubes vs sticks states that the cube shape for butter on the West Coast began in the 60’s due to the use of new manufacturing machinery. This is incorrect. I’m a 72 year old native Californian and the only shape of butter that I’ve ever known here is the cube. For a brief period about 6 years ago Target was selling their store brand of butter in the stick shape here. I hated that form because I wasn’t familiar with it. The cube form fits better in most butter dishes too.

As stated in my reply #1 “cube”is the West Coast vernacular (ie. Lingo) for a “stick”” of butter. Regardless, whether cube or stick they each equal 1/2 cup, or 4 oz. or 8 tbs. I hope that this answers this question. I used cube in my recipe because thats the way all my families handwritten recipes calling for butter were written and it’s the terminology that I’ve known all my life.

Eddie

 

[rp2813]

Eddie, I never knew "cube" was a West Coast thing.  My mom was born and raised in the Chicago area and lived there until she married my dad in 1949 at age 35.  She always used the "cube" term instead of "stick."  Since I have tendencies to see the logical side of things, I began using "stick" after hearing it on cooking shows on PBS, talk show segments, etc. long before the Food Network existed, and assumed that "stick" had East Coast origins.  Maybe a member from Wisconsin can explain how the two terms came about?

 

[ea56]

Ralph,
I believe that the term cube came about because thats the way butter and margarine were packaged here. Perhaps in Chicago they also packaged it that way? Or maybe after your Mom moved to California and everyone around her was referring to butter as cubes rather than sticks she just assimilated to the use of the terminology that those around her were familiar with and used?

I never knew anyone that was a native Californian to use the term stick when referring to butter, hence the assumption that it is a “West Coast” thing. The NPR article pretty much comes to the same conclusion, only their timeline is off.

BTW, during WWII when margarine cost less ration points to buy many people used it instead of butter. The dairy industry in Wisconsin had a law implemented that prohibited margarine from being sold in cubes or sticks and it couldn’t be colored yellow either. So margarine was sold in white 1 lb. blocks in plastic bags with a small color capsule embedded in the block. The buyers then had to massage the plastic bag to break the capsule and knead the bag until a uniform yellow color was achieved and then refrigerate it to harden it again to cut into cubes or sticks for table service.

Eddie[this post was last edited: 6/7/2023-13:08]

 

[polkanut]

"[COLOR=#444444; font-family: montserrat, Arial, Helvetica, sans-serif; font-size: 18px; font-weight: 400]Today, Wisconsin still has some margarine laws. Restaurants cannot legally serve margarine unless they also offer butter. Schools and prisons must serve butter to students and inmates, unless a doctor provides a valid health reason. Breaking these laws can bring fines and even jail time, but the laws are almost never enforced anymore." Taste of Home 7/15/2022[/COLOR]

 

[COLOR=#444444; font-family: montserrat, Arial, Helvetica, sans-serif]<span style="font-size: 18px; font-weight: 400;">My mom's parents used to smuggle Blue Bonnet margarine home when they would visit relatives in Beloit, WI. They would go across the state line to South Beloit, IL and load up at the grocery stores that had cases of it stacked from floor to ceiling. [/COLOR]</span>

 

[COLOR=#444444; font-family: montserrat, Arial, Helvetica, sans-serif]<span style="font-size: 18px; font-weight: 400;">The WI anti-yellow margarine law was on the books from 1895-1967.[/COLOR]</span>

 

[jamiel]

There's far more out there on the interwebs than just this. The "stick" format (eastern format) was the original format--I read that when California dairy production started revving up the stick-butter-cutter manufacturer had stopped producing the stick-butter-cutters so west coast started using the cube-r. There are some rather comical pictures out there.

Wisconsin banned selling yellow margarine for 72 years, so residents smuggled it in from Illinois

There are still anti-margarine laws on the books in Wisconsin.

www.jsonline.com

 

[ea56]

Jamie,
I did a google search too and found several hits that all say the same thing, that the step up of dairy production in the 60’s caused the use of new machinery to cut the California produced butter into cubes, rather than sticks.

Well I can attest that from the early 50’s on cubes were and are the only way that butter has been sold in California, with the rare exception a few years ago when Target changed their store brand of butter to Good and Gather and for the first few months this butter was sold in sticks, like in the eastern part of the country. This is not my imagination.

These articles are all wrong about the advent of butter being sold in cubes in California starting in the 60’s. Margarine was also sold in cubes, not sticks here in Northern California where we have had a very large dairy industry for several decades.

See the Wikipedia article on Butter in the link, particularly the section on packaging.

Eddie[this post was last edited: 6/7/2023-19:35]

Butter - Wikipedia

en.wikipedia.org

 

[bradfordwhite]

I don't use butter anymore but it was always part of life in the past. It was always sticks or those big blocks that are the same size as four sticks stacked.

The memories though:
Garlic bread loaf from Mama Mia's Italian restaurant soaking in a melted stick of butter,
butter cream icing on a cake,
butter cookies,
melting butter on waffles,
dinner rolls with freshly applied pad of butter,
Butter Brickle icecream,
corn on the cob with a pad of butter coating it,
baked potato with butter-sour cream- green onion pieces- green pepper pieces- bacon pieces-oregano- pepper-salt.....
need I go on?

 

[mattl]

Big butter user here - all stick.  Funny I have a number of butter dishes and they all are for the stick format, never saw any that would hold a cube.

 

[stan]

Noticed

that the Mixmaster recipe say you can use lard?
I’ve never put lard in a cake recipe?
Wonder how it turns out?
Anyone ?

 

[ea56]

Lard

Stan,
I’ve never used lard when baking a cake, but I imagine it would work. Lard is fairly neutral in flavor so the finished cake would probably be similar in flavor to one baked with Crisco. Years ago I made pie crust a few times with lard and it was very good, very flaky and tender and easy to roll out.

Eddie

 

[stan]

Pie crust

I seem to do well with Eddie and have used lard too...very flaky. I’ve read that lard has zero tans fat and if ur able to get leaf lard that has not been hydrogenated..even better.
It’s cakes that I don’t do well with. I don’t have ur talent!
I’ve had some success, but had to throw out my fair share.
But I may give ur orange cake recipe a go.