Orange Raisin Cake

Orange Raisin Cake

11
RUTHEY 0

"I have made this orange raisin cake a lot with pulpy oranges. So good when served warm. Use a blender or a food processor to grind the orange."

Ingredients

1 h 10 m servings 168 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Squeeze the orange and reserve 1/3 cup of the juice. Grind the orange peel and pulp, raisins and 1/3 cup walnuts together. Set aside.
  3. In a large bowl, combine flour, sugar, baking soda and salt. Add milk, shortening, and eggs. Beat for 3 minutes at medium speed. Stir in orange-raisin mixture.
  4. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. For the topping: Drizzle reserved 1/3 cup orange juice over warm cake. In a small bowl combine 1/3 cup sugar, 1 teaspoon cinnamon and 1/4 cup walnuts; sprinkle over cake

Reviews

11
  1. 11 Ratings

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Most helpful

I used butter instead of shortening. The ingredients list should include additional 1/4 cup of walnuts. I made the topping and placed it on top of the cake prior to baking. The cake tasted wo...

Most helpful critical

This is just an OK cake. I followed the recipe exactly, did not change a thing. But although I enjoyed the taste of the cake, did not like the texture. It was so dense, not a light moist cake...

I used butter instead of shortening. The ingredients list should include additional 1/4 cup of walnuts. I made the topping and placed it on top of the cake prior to baking. The cake tasted wo...

This is just an OK cake. I followed the recipe exactly, did not change a thing. But although I enjoyed the taste of the cake, did not like the texture. It was so dense, not a light moist cake...

I made this for the photo contest and was amazed by how good it was. The cinnamon sugar topping made the cake. It was great warm or cold and will be perfect around the holidays.

This is a great recipie. It's not overly sweet and by using the whole orange you minimize food waste. The cake was moist, tangy, and packed with flavor; it was a welcome alternative to the supe...

YUM! Really good, as a coffee cake or a morning snack! I took someone's advice and added the topping before baking; it worked nicely. I might omit the cinnamon in the topping next time, because ...

I saw this cake being made on PBS and looked for the recipe. It's a great breakfast cake/meal, not too sweet! An important tip I got from PBS is to use a grinder attachment for your Kitchenaid m...

This is a great cake and a great way to use up your entire orange. I ate it for breakfast all week long.

This is a GREAT cake - very moist, very flavorful and a crowd pleaser! I think you could easily serve this as a coffee cake with a crumb topping for breakfast. I frosted it with cream cheese i...

Great tasting cake; I substituted butter for shortening (and decreased it slightly) and added cardamom to the batter and used it for the topping instead of cinnamon. This is a comforting, old-fa...