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    You are in: Home / Recipes / Blender Orange Cake Recipe
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    Blender Orange Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    foodtvfan's Note:

    A tasty orange cake, quick and easy to make with the help of a blender or food processor. Substitute chopped nuts for the raisins to make an orange nut cake.

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    Serves: 8-12



    Units: US | Metric


    • 1/2 cup orange juice
    • 1/2 cup sugar


    1. 1
      Preheat oven to 325 degrees Fahrenheit. Grease a bundt (tube) pan well.
    2. 2
      Sift flour, baking soda and salt together in a large mixing bowl. (Place sifter over the bowl.)
    3. 3
      Rinse the raisins under cool water in a strainer; drain well on paper towels or a clean tea towel. Add the raisins to the flour mixture, toss to coat the raisins.
    4. 4
      Cut the whole seedless orange into chunks. Place the orange chunks, shortening, eggs, sugar and sour cream in the blender or food processor. Process to make a puree.
    5. 5
      Add puree to dry ingredients lightly and quickly. Do not overmix.
    6. 6
      Pour batter into the prepared tube pan.
    7. 7
      Bake for 45 minutes or until cake tests done. Meanwhile, prepare topping to pour over hot cake.
    8. 8
    9. 9
      Mix orange juice and sugar together well. Pour mixture over the hot cake.

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    Ratings & Reviews:

    • on January 25, 2015

      Yummy-licious! Quick and easy and bursting with vibrant flavors. I made it on the spur of the moment and didn't have enough raisins so I added enough dried cranberries to make 1 cup. It was delicious. I think any dried fruit or combination of dried fruits would work: apricots, cranberries, dates, cherries, papaya, etc. Next time I'll add nuts too. My mouth waters just thinking about it.

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    • on March 18, 2007


      Very good, rich cake! I subbed dried cranberries for the raisins but otherwise followed the recipe. The cake doesn't rise up very high - about 3/4 of the way up the sides of the pan - so the slices are short ones. I used freshly squeezed Clementine juice in the drizzle that I heated before adding the sugar; topped the hot cake with 1/2 of it and the rest just before serving. I took it to a potluck dinner and my friends all loved it -not a crumb was left.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2007


      This is amazing and so easy! I used about only half the topping and then when it cooled dusted with confectioner's sugar. I plan to try this with dates & walnuts sometime.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blender Orange Cake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 520.7
    Calories from Fat 184
    Total Fat 20.5 g
    Saturated Fat 7.4 g
    Cholesterol 65.5 mg
    Sodium 338.1 mg
    Total Carbohydrate 80.5 g
    Dietary Fiber 1.9 g
    Sugars 51.2 g
    Protein 6.5 g

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