Grate rind of oranges and lemons; squeeze juice from both. Sift sugar into mixture of peel and juice, saving enough of powdered sugar to dust over glazed cakes. If mixture is too dry, add small amount of additional orange juice. This mixture should be of glaze consistency.
Grease and flour tea-cake pans (tiny muffin-size pans). Preheat oven at 350°. Cream sugar and eggs; add sifted flour, baking powder, and salt. Add vanilla and water. Fill tea-cake pans no more than half full. Bake 12–15 minutes. Take out of pan while hot; dip into Glaze mixture. Drain on rack; place wax paper under rack to catch Glaze dripping.
Note: This recipe is especially attractive on table when lightly dusted with powdered sugar and garnished with mint leaves. Great for spring weddings and parties.
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