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Mexican Orange Candy

  • 1 cup granulated sugar
  • 1/4 cup boiling water
  • 2 cups granulated sugar
  • 1 cup cream (1/2 & 1/2)
  • Few grains salt
  • 2 tsp. grated orange rind
  • 1 cup nut meats

Caramelize the one cup sugar slowly in a hot frying pan, shaking pan vigorously to prevent burning.

Add boiling water and boil until sugar is dissolved.

Add remaining sugar, cream and salt and boil to soft ball stage (234 degrees F.), stirring constantly.

Just before candy is done, add orange rind.

Remove from heat, cool, beat and add nuts.

Drop from a teaspoon onto buttered plates and allow to harden.

Yield: 1 3/4 pounds.

Treasure Chest Cake

  • 1 cup seedless raisins
  • 1 orange rind and pulp
  • 1 cup chopped walnut meats
  • 2 cups sifted cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp mixture of cloves, allspice and cinnamon
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, well beaten
  • 1 tsp vanilla
  • 1 cup sour milk or buttermilk
  • Confectioner’s sugar

Grind raisins, orange and walnuts together.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and vanilla and beat thoroughly.

Add dry ingredients and milk alternately in small amounts, beating well after each addition.

Add 1/2 of the fruit mixture. Blend thoroughly.

Pour into greased pan and bake in moderate oven (350 degrees F) 45 to 60 minutes.

Combine remainder of fruit with enough confectioner’s sugar to make mixture thick enough to spread. Spread on cooled cake.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT