Photography Courtesy Kay Fenton Smith
in the kitchen with… July/August 2022
2½ cups cake flour
1 teaspoon salt
2⁄3 cup Crisco
1½ cups granulated sugar
3 eggs, beaten
1¼ cups milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
1⁄3–½ cup orange marmalade or apricot jam for filling
Powdered sugar and citrus peel and slices for garnish
- Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper. Combine cake flour, baking powder, and salt in a medium bowl. In a mixer beat Crisco and add granulated sugar gradually, creaming after each addition. Beat in eggs and mix well. Add flour mixture alternately with milk; mix well. Beat in extracts.
- Pour batter into prepared pans. Bake 20 to 25 minutes until tops are golden. Rest cakes in pans for about 5 minutes. Turn out onto a wire rack and remove parchment to cool completely. When ready to serve, invert one cake on a platter, top side down. Spread with preserves, which may drip down the sides. Top with second cake, top side up. Sprinkle with powdered sugar and garnish with citrus peel and slices or, if desired, other fresh fruit. Serves approximately 12.
Recipe updated from Crisco’s A Calendar of Dinners with 615 Recipes cookbook, Procter & Gamble Co., Cincinnati, 1915. The book has been republished many times since then, the latest version in 2020.