Prep 25 mins
Cook 50 mins
This mildly orange flavored cake can be topped with an orange icing and dotted with candied orange peel, if desired. It can be eaten the same day as it is baked and tastes delicious. TIP: For easy removal from pan, grease pan and then line bottom with waxed or parchment paper. Recipe is from: My Great Recipes Card 90
- 236.59 ml butter or 236.59 ml margarine, room temperature
- 314.66 ml sugar
- 4 eggs
- 354.88 ml all-purpose flour
- 7.39 ml baking powder
- 29.58 ml grated orange rind
- 29.58 ml orange juice
- 118.29 ml chopped walnuts
- 425.24 g package golden raisins
- Cream butter and sugar until blended.
- Add eggs, one at a time, beating well after each addition.
- Mix flour and baking powder well.
- Add to first mixture, mixing well.
- Add orange rind, orange juice, walnuts, and raisins, stir until well combined.
- Pour batter into greased and floured loaf pan.
- Bake at 350 for about 50 minutes or until pick inserted in center comes out clean.
- Cool in pan for about 15 minutes.
- Remove from pan, wrap in foil.
nice and easy and a great tasting cake. I increased the the OJ to 1/4 cup though (1 large orange)