Prep 20 mins
Cook 3 hrs 30 mins
Orange-y and delicious, this cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cup butter or 1 cup shortening
- 2 cups sugar
- 6 eggs, separated
- 4 cups cake flour, sifted
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon grated nutmeg
- 1 cup orange juice
- 3 cups pecans, chopped
- 1 lb raisins
- Preheat oven to 325F and grease/flour a 12" tube pan.
- Sift dry ingredients together.
- Beat egg whites to soft peaks.
- Cream butter or shortening until well softened, add sugar gradually and continue until light and fluffy.
- Add egg yolks and beat thoroughly.
- Fold dry ingredients into batter alternately with orange juice.
- Add nuts and raisins; fold in egg whites and transfer to prepared pan and bake about 3 to 3 1/2 hours.
- Let cool in pan; turn out onto serving plate and frost with orange icing (Recipe #26165) and garnish with whole pecan meats.