1 c. warm water
2 pkg. dry yeast
3 1/2 c. sifted all purpose flour
1/3 c. sugar
1/4 c. soft shortening
1/2 tsp. salt
1 whole egg and 1 egg white
Shredded rind of 1 orange

Pour warm water into a medium sized bowl. Add yeast and stand a few minutes, then stir to dissolve completely. Add about half the flour, the sugar, salt, egg, fruit rind, and shortening. Beat 2 minutes with spoon or with electric mixer on medium speed. Stir in the remaining flour a little at a time. Scrape down batter from sides of bowl. Cover with waxed paper and let rise in warm place until doubled, 20 to 30 minutes. Meanwhile grease 2 pans: 9 inch layer pans, 8 or 9 inch square pans, or one 9 x 13 x 2 inch oblong pan. Beat down raised batter. Grease fingers lightly and press batter evenly into pans. Cover and let rise for 20 minutes. Prepare topping. When cakes have doubled, add topping ingredients in order given. Bake 30 to 40 minutes or until well browned in 375 degree oven. Remove from pans and cool on rack.

ORANGE SUGAR TOPPING: Egg yolk, mixed with 1 tablespoon water, 1/2 cup sugar mixed with orange rind.

STREUSEL: Egg yolk, then a mixture of 1/2 cup sugar, 2 tablespoons flour, 2 tablespoons butter, 1 teaspoon cinnamon, 1/3 cup chopped nuts.