Orange Lard Cake

I’ve been thinking about making a lard cake since I first saw a page of recipes for them in the Old Fashioned Recipes section of the "Farm Journal Country Cookbook ."   In my 1959 version, the cakes are made by the conventional creamed method.  In Myrna’s newer book, the lard cakes are made by the “meringue” method, separating the eggs and whipping the whites; then folding the batter into the whites and baking.  I choose this method because I thought the cake would be lighter, and we were very happy with the result.

The cake was light, moist, tender  and delicious.  I believe that I’m going to have to try the Chocolate, Spice, Yellow, and Fudge Pudding recipes too.  My husband, not a usually a cake fan, really liked this one.

I added some of my shredded orange peel to the frosting, and next time, I think I will add it to the cake.

I made a half recipe in a square pan for a picnic cake, and I’m giving that recipe here.

 Orange Lard Cake 

  1           large  egg -- separated

     1/4    cup  sugar -- 1 3/4 ounces

  2  1/2   tablespoons  lard

  1 1/8    cups  sifted cake flour -- 4 1/2 ounces

     1/2    cup  sugar -- 3 1/2 ounces

  1 1/4    teaspoons  baking powder

     1/2    teaspoon  salt

     1/8    teaspoon  baking soda

     3/8    cup  Whole Milk

  2           tablespoons  orange juice

     1/8    teaspoon  almond extract         

• Let egg come to room temperature.  Prepare pan.  Measure and sift dry ingredients together.  Set aside. 
• Beat egg white until frothy.  Gradually beat in 1/4 cup sugar.  Continue beating until very stiff and glossy.
• In another bowl, stir lard to soften.  Add sifted dry ingredients and milk.  Beat 1 minute, medium speed on mixer.  Scrape bottom and sides of bowl constantly.
• Add orange juice, egg yolk and almond extract.  Beat 1 minute longer, scraping bowl constantly.
• Fold into egg white mixture.
• Pour into 1 greased and floured 9" round layer cake pan or 8” square pan.
• Bake in 350° oven 25-30 minutes.
• Cool layers in pan on rack 10 minutes; then remove from pans.

   Orange buttercream frosting

     1/4   cup  butter

  1 1/2   cups  powdered sugar -- 6 ounces

  2        tablespoons  Heavy Cream

  1-2     tablespoon  Orange Juice 

  1        teaspoon  Orange Rind -- finely grated
Frosting

Cream butter, gradually add powdered sugar with cream and orange juice until mixture is light and fluffy.  Frost cake.

2011 Cost: $1.30 for recipe with frosting