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)
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350°F.
- 2Cut one orange into pieces, remove all pits.
- 3Grind orange pieces, rind and all, in a blender or food processor.
- 4Remove ground orange pulp to a small bowl.
- 5Grind nuts and raisins.
- 6Add nut and raisin mixture to ground orange pulp and mix.
- 7Combine dry ingredients in a large bowl.
- 8Add milk and margarine, and beat for 2 minutes.
- 9Add eggs, beat another 2 minutes.
- 10Add orange, nut and raisin mixture, and mix well with a large spoon.
- 11Pour into a greased and floured 13 x 9" pan.
- 12Bake 40-50 minutes.
- 13While cake is baking, combine remaining nuts, sugar and cinnamon for the topping.
- 14Turn cake onto a serving plate and drizzle with orange juice.
- 15Sprinkle with topping mixture.
- 16Serve, and enjoy!
- 17NOTE: To make this cake in a bundt pan, increase baking time by about 10 minutes.
Browse Our Top Dessert Recipes
Nutritional Facts for Louisiana Cajun Orange Cake
Serving Size: 1 (57 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 335.2
- Calories from Fat 119
- Total Fat 13.3 g
- Saturated Fat 5.9 g
- Cholesterol 54.1 mg
- Sodium 390.0 mg
- Total Carbohydrate 51.4 g
- Dietary Fiber 1.9 g
- Sugars 31.0 g
- Protein 4.9 g