Orange Cake

Prepare a plain cake mixture, according to the recipe for peach or pineapple cake, baking it in two layers. Put together with orange filling, and frost with orange icing.

Lemon Filled Cake

Make a plain One-Egg Cake, baking it in two thin, round layers. When cold, put together with a filling made as follows:

Mix 3 1/2 tablespoonfuls corn starch with 6 tablespoon-fuls sugar. Add 1 1/4 cupfuls boiling water, and cook two minutes, stirring constantly. Then add 1 tablespoonful butter, 1 egg yolk and 2 tablespoonfuls of lemon juice, beaten together, and stir until well-thickened, about five minutes. Cool somewhat, and then put between the layers, spread some on top and cover with a meringue made from the egg whites, whipped with 1 tablespoonful of powdered sugar. Set in a slow oven to brown, and serve cold, preferably the next day, when the filling will have permeated the cake.

Orange Date Cake

1/4 cupful butter

1 cupful sugar

2 eggs

1/4 teaspoonful soda

Grated rind 1/2 orange

1/2 cupful orange juice

1 1/2 cupfuls pastry flour 2 teaspoonfuls baking powder 1 cupful stoned and quartered dates

Cream the butter, and stir in the orange rind, salt, sugar and eggs, well-beaten; add the soda to the orange juice. Sift the baking powder into the flour, and mix the dates with 2 tablespoonfuls of extra flour. Add the flour mixture alternately to the batter with the orange juice, stir in the dates, and bake in two layer-cake pans in a moderate oven. Put together with orange filling. If one of the layers is sprinkled with finely-chopped candied orange peel before baking, there will be no necessity of icing the cake.