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1
FOR THE CAKE: Cream together the butter and sugar until light and fluffy.
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2
Beat in the eggs and the vanilla extract.
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3
In a small bowl, blend the flour, baking soda and salt.
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4
Add the flour mixture to the butter mixture alternately with the sour milk or buttermilk, beginning and ending with the flour mixture.
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5
Blend well after each addition.
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6
Stir in the raisins, walnuts and orange peel.
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7
Pour the mixture into a buttered and floured 8 inch square pan, and bake in a preheated 350F oven for 45 to 50 minutes, or until a cake tester comes out clean when inserted into the center of the cake.
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8
Leave the cake in the pan on a wire rack for 10 minutes before removing it from the pan and cooling it thoroughly on the rack.
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9
Cover the cooled cake with the glace icing.
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10
FOR THE GLACE ICING: For this recipe use 2 tablespoons sweet sherry instead of water, and flavored with 1 tablespoons grated orange peel.
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11
Stir the warm water and the confectioners sugar together until the sugar dissolves completely and the icing is smooth.
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12
The icing should be thick enough to coat the back of a spoon.
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13
If it is too thick, add more liquid; if too thin, add a little sugar.
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14
The icing should be used at once.
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15
To make coffee flavored icing replace the water with strong black coffee.
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16
Once it is made, plain glace icing may be flavored to taste with vanilla, almond or peppermint extract, or with a liqueur.
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17
Liqueur must be added in large amounts than more concentrated extracts; if you use liqueur, reduce the amount of water used in the icing by about 1 Tablespoon.
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18
For chocolate flavored icing, melt 2 ounces of semisweet chocolate in the top of a double boiler over hot water.
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19
Let the chocolate cool slightly, then stir it into the prepared icing.
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20
The Early American Cookbook.
