Prep 10 mins
Cook 1 hr
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.
- 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.
I did have to guess a bit since the instructions were vague. This is what I ended up doing: boiled together 2 cups of orange zest, 2 cups water, 1 cup sugar for 1/2 hour and then left it to cool. Then I beat together an additional 1/2 cup sugar with the remaining ingredients, stirred in the orange zest and baked it at 350F for 1 hour. The crust is quite hard so I wrapped it in a damp teatowel for 20 minutes and that softened it up beautifully. Hope this helps.