Cavelle Orange Bread Recipes
CAVELLE ORANGE BREAD
This is from my Jasper cookbook. This orange bread was the specialty at Mt. Edith Cavell Tearoom which was built in 1927 at Jasper, Alberta, Canada. More notes have been added to this recipe from Madeleine, the original recipe was written by a 90 yr old lady whom I think wrote it in her own words.Either way this is a wonderful loaf.
Provided by Shirl J 831
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- slice peeling of 2 oranges very thin.
- Cover with cold water and let come to a boil.
- Add 1/2 cup sugar, cook till done and cool.
- Should look like marmalade.
- Sift flour and baking powder and add alternately with milk to egg mixture and sugar mixture.
- Add to the peel.
- Put in greased pan let stand 15 minutes.
- Bake in moderate oven 375 about 1 hours Cool and slice fine.
- I wanted to add notes to this recipe from Madeleine after she made this and posted a picture. Her notes will be helpful for all. She: boiled together 2 cups orange zest, 2 cups water and 1/2 cup sugar for 1/2 hour, then let cool. Then: beat together additional 1/3 cup sugar with remaining ingredients, stir into orange zest and bake 350 for 1 hours Wrap loaf in damp towel for 20 minutes to soften crust. Thanks madeleine.
Nutrition Facts : Calories 2040.3, Fat 16.7, SaturatedFat 7.5, Cholesterol 245.7, Sodium 739.2, Carbohydrate 434.9, Fiber 13.1, Sugar 225.4, Protein 42.6
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