Orange One-Egg Cake:
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1 1/4 cups sugar
1 egg
1 teaspoon grated orange peel
1 cup orange juice
Preheat oven to 350 for metal pans, 325 for glass dishes. Grease and flour a 9-inch pan or dish.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the large bowl of an electric mixer, cream shortening, sugar, egg and orange peel.
Add dry ingredients alternately with orange juice, beating well after each addition. Begin and end with dry ingredients.
Pour batter into a greased and floured 9-inch pan and bake at 350 for metal pans and 325 for glass dishes for 30 to 35 minute or until cake tests done when a tester is inserted in the center. Cool in the pan on a wire rack.
Leave in the pan and frost with a 1940s version of orange frosting, by beating together 1/4 cup margarine, softened, and 2 cups powdered sugar. Add 3 tablespoons orange juice gradually. If necessary, add a tiny bit more juice or sugar until frosting is of good spreading consistency.
For more: Historic recipes World War II cookbook created ration-worthy meals | Lifestyles | ncnewsonline.com