Memorial Day has come and gone, and I must say it seems as if the meaning of the day has begun to resemble what it stands for. I have seen such an outpouring of goodwill towards our soldiers and first responders in the past few years. Memorial Day is supposed to be a day to remember our fallen protectors, but it was destined to be a mockery just like all other holidays. Momma Said, “We should be teaching our children that there is more to some holidays than a trip to the beach!”
I think it is very disrespectful of our presidents that some have missed Memorial Day ceremonies in Washington. I think it should be in their job description that they must lay the wreath on The Tomb of the Unknown Soldier. That tomb signifies everyone that gave everything they had for their country. I think it is just un-American to not show the utmost respect for those who died in service of our country, especially the President. I think all the trips that are taken could be scheduled around this holiday especially.
All the people who have died in service to our country should be held in high regard. They left their families, went to foreign countries to help people who hated them and some died in the process. Only to be brought home and forgotten by the very people who sent them there in the first place. Momma Said, “All people seem to see anymore is a three day weekend.”
I really hate to see all the Civil War statues that are being torn down. Those men did not go to a foreign country to fight but they still died for their country. I think a lot that happened during that time period was wrong, slavery, family members fighting on opposing sides and the destruction of property, but every war has a price to pay. The only difference in that war was that our country lost soldiers on both sides.
Easy Orange Butter Cake
- 8.8oz (250g) butter softened
- 1 rounded cup of sugar
- 4 eggs
- 1 tbsp finely grated orange zest
- 2 cups of sifted self-raising flour
- 1/2 cup of fresh orange juice
Creamy Orange Frosting
- 2 cups icing sugar
- 1 tbsp softened butter
- 3 tablespoons orange juice
Preheat oven to moderate 350 Fahrenheit (180C)
Line an 8-inch springform cake tin with baking paper.
Beat the butter until soft in an electric mixer and then gradually add the sugar. Cream the butter and sugar until pale and thick. This takes a few minutes on medium speed.
Add eggs one at a time on low speed, beating well after each one.
Add orange zest and a couple of drops of food grade orange essential oil if you are using it.
Stop the mixer and dump sifted flour into the bowl. Mix on slow speed until well combined. Use a scraper to push the mixture on sides of bowl down into the batter if necessary and mix again.
With the mixer still on slow speed pour the orange juice in little by little until all combined.
Spread the batter into your cake tin and smooth the surface, making the center of the cake just slightly lower than the sides. This stops it rising too high when it bakes.
Bake for 40 minutes and then check. The cake is baked if it springs back when touched in the middle, or if a skewer inserted into the middle comes out clean. Leave a little longer if not quite done.
Remove cake from the oven. Cool in the tin for five to ten minutes and then place onto a rack to cool completely.
Place cake on serving plate.
Add the orange juice, essential oil (if using) and softened butter to the sifted icing sugar, stirring well until the mixture is stiff and glossy. Spread onto the cooled cake.
Dipping your knife in hot water will help give a smooth and shiny finish as you spread the icing (frosting) mixture.
If you want to be fancy you can add some extra grated zest, candied peel or orange slices, sprinkles, coconut or white chocolate curls to decorate the top of the cake.