| ¼ cup shortening | 1½ cups flour |
| 1 cup sugar | 2½ teaspoons baking powder |
| 1 egg | Grated rind ½ orange |
| ½ cup milk |
Cream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527).
497.—PLAIN CAKE
| 1/3 cup shortening | 1-2/3 cups flour |
| 1 cup sugar | 3 teaspoons baking powder |
| 2 eggs | Few grains salt |
| ½ cup milk | ½ teaspoon lemon extract |
Beat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in two layer-cake pans about twenty minutes. This is an excellent foundation cake for use with various flavorings, icings, and fillings.
498.—SPICE CAKE (without Eggs)
| 1/3 cup shortening | 1½ teaspoons cinnamon |
| 1 cup sugar | ¾ teaspoon nutmeg |
| 1 cup sour milk | ¼ teaspoon cloves |
| 2 cups flour | ¼ teaspoon salt |
| 1 teaspoon soda | 1 cup raisins seeded and chopped |
Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners' sugar or cover with plain icing.
499.—WHITE CAKE
| Whites of 2 eggs | 3 teaspoons baking powder |
| Melted butter | 7/8 cup sugar |
| Milk | ½ teaspoon almond extract |
| 1½ cups flour |