Orange Raisin Cake

Orange Raisin Cake

11 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
RUTHEY
Recipe by  RUTHEY

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  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

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Reviews (11)

Rate This Recipe
PEANUTSHELL1
7

PEANUTSHELL1

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 wonderful.

TheBritishBaker
6

TheBritishBaker

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 at all. Hopefully it will taste a little better in the morning! Just did not wow me!

Sarah-May
6

Sarah-May

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.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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