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- An old orange slice cake recipe.
Serves/Makes:cans and loaf pans vary
- 3-1/2 cups (825 ml) to 4 cups (950 ml) self-rising flour
- 1/4 cup (60 ml) sugar or Splenda
- 1-1/2 packets yeast
- 1 cup (225 ml) milk
- 1/4 cup (60 ml) shortening
- 1 egg
- 1 tsp (5 ml) vanilla
- 1 cup (225 ml) orange slices, chopped
- 1/2 cup (125 ml) nuts, any kind you wish
- Preheat oven to 350 degrees (175 C.).
- In a large mixer bowl, combine 3 cups (700 ml) flour, sugar, and dry yeast.
- In a saucepan, heat milk and shortening until milk is warm. (Shortening does not need to melt.).
- Slowly over low speed, blend in the eggs, vanilla, and warm milk to the flour mixture until moistened; beat three minutes at medium speed.
- Stir in orange slices and nuts.
- By hand, stir in remaining flour to form a stiff dough; knead on a floured surface until smooth and elastic, about 3 minutes.
- Place in a greased bowl, turning to grease top.
- Cover and let rise in a warm place until light and doubled in size, about 1-1 1/2 hours.
- Punch down dough.
- Divide dough in half.
- Shape into round loaves and place in two well-greased 8 or 9 inch layer pans, or divide into six parts and place in six well-greased 1 pound cans.
- Cover; let rise in a warm place until doubled in size, about an hour.
- Bake for 45-50 minutes for large loaves and 35-40 minutes for small loaves until golden brown.
- Remove from pans immediately.
- Cool and drizzle with powdered sugar glaze.
- I usually bake this in soup cans to give as holiday gifts since I don't have one of those mini-loaf pans. The rings in the can make a pretty design too. This recipe makes three (I believe) small cans. The recipe itself is old as the day is long, but still a favorite of my Pop.
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