225g butter, room temperature
2 cups sugar
1 cup milk
2 teaspoons vanilla extract
2 teaspoons whisky
340g self-raising flour
170g plain flour
grated zest of 1 orange
grated zest of 1 lemon
Preheat oven to 180°C (160°C fan-forced). Grease a 25cm round cake tin and line it with baking paper.
Using electric beaters, cream the butter and sugar in a large bowl until pale and light. In a separate bowl, whisk together the eggs and milk until well combined, stir in the vanilla and whisky, then add to the butter mixture. Beat until combined, scraping into the batter any butter mixture from the sides of the bowl with a spatula.
Sift the flour into a large bowl, combine well and then mix in the zest. Using a large spoon, gently fold the flour mixture into the batter until fully incorporated. The batter will be fairly thick. Spoon the batter into the prepared tin, smoothing it to the edges.
Bake for 1½ hours or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 15 minutes then transfer to a cake rack. Do not slice the cake until it has cooled completely. The cake can be stored in an airtight container for up to three days.
Handwritten recipe for orange cake from Rose Seidler’s collection, on page 1 of the folio of sweet recipes, under the Apfel im Schlafrock (see image).
The cake is one of three variations of orange cake added in English to this folio.
No cooking instructions are provided in the original.