Orange Crunch Cake

Orange Crunch Cake

23

"This is an old family recipe and is a favorite at the Holidays!"

Ingredients

{{adjustedServings}} servings 322 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan.
  2. Cream butter or margarine and 1 cup sugar. Add eggs, and beat well with an electric mixer at medium speed. Mix in sour cream and vanilla. Combine flour and baking soda: add to creamed mixture, blending just until moistened. Stir in raisins, walnuts, and orange rind. Mix well. Pour batter into prepared pan.
  3. Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.
  4. Dissolve 1/2 cup sugar in orange juice. Pour over hot cake. Cool completely in pan.
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Reviews

23
  1. 27 Ratings

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I wonder if the glaze is supposed to make the top get a little crunchy? That's the only thing I can think of. I have a recipe called "Louisiana Crunch Cake" that is also an orange cake. It has a...

The four star rating is only because this is boldly orange flavored, a bit too much for my liking. For those that might appeal to, then this is definitely a five star cake. Given the ratio of...

Moist and delicious, but mine didn't really have a "crunch." It seemed done at 50 minutes so I took it out. Added 1 Tb triple sec to the glaze and it was great (highly recommend this). Used 3...