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I translated this recipe from my high school French textbook something like 18 years ago. I know that the ground-up whole orange part sounds a little weird, but don't worry--it keeps the cake from being too sweet, and the slight bitterness the pith adds to it actually works quite well. (Prep time is estimated)
- 1 orange, cut in pieces (with rind)
- 236.59 ml raisins
- 78.07 ml pecans (or other nuts)
- 473.18 ml flour
- 236.59 ml sugar
- 236.59 ml milk
- 118.29 ml butter or 118.29 ml margarine
- 4.92 ml salt
- 4.92 ml baking soda
- 2 eggs
- 59.14 ml orange juice (about 1 orange)
- 59.14 ml pecans
- 78.07 ml sugar
- 4.92 ml ground cinnamon
- Preheat oven to 350°F.
- Cut one orange into pieces, remove all pits.
- Grind orange pieces, rind and all, in a blender or food processor.
- Remove ground orange pulp to a small bowl.
- Grind nuts and raisins.
- Add nut and raisin mixture to ground orange pulp and mix.
- Combine dry ingredients in a large bowl.
- Add milk and margarine, and beat for 2 minutes.
- Add eggs, beat another 2 minutes.
- Add orange, nut and raisin mixture, and mix well with a large spoon.
- Pour into a greased and floured 13 x 9" pan.
- Bake 40-50 minutes.
- While cake is baking, combine remaining nuts, sugar and cinnamon for the topping.
- Turn cake onto a serving plate and drizzle with orange juice.
- Sprinkle with topping mixture.
- Serve, and enjoy!
- NOTE: To make this cake in a bundt pan, increase baking time by about 10 minutes.