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

    Average Rating:

     2 Total Reviews

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    • on March 01, 2011

      I watched Giada on the food network make this cake and decided I would do a "trial run" before serving it at a dinner party. The creme fraiche is hard to find. I substituted fat free sour cream. I also added 1/4 tsp. orange liquer to the cake mix and 1/4 tsp. orange liquer to the frosting. I also used a Duncan Hines orange cake mix instead of a white cake mix. (If you like citrus, it bumps it up a notch.) I also like raspberries, so I created a raspberry flower out of 12 oz. of strawberries for the top of the cake. I am thinking to add some toasted slivered almonds to the sides of the iced cake and some mint sprigs (just before serving.)

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    • on December 02, 2009

      = RAVE REVIEW! = This is the first post or review of any kind that I've ever taken the time to write until now. My sister made this for Thanksgiving dinner and it's the most wonderfully moist cake ever! The combination of the raspberries and oranges is so different (and delicious) than any type of dessert I've eaten before. It's now my very favorite cake and I can't say enough good things about it. (It deserves more than five stars - yes, it's that good.) If anyone reading this is wondering whether or not to try this recipe, my suggestion is to so do. I'm certain you won't be disappointed.

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    Nutritional Facts for Raspberry Orange Cake

    Serving Size: 1 (260 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 715.8
     
    Calories from Fat 181
    25%
    Total Fat 20.2 g
    31%
    Saturated Fat 7.4 g
    37%
    Cholesterol 28.8 mg
    9%
    Sodium 466.0 mg
    19%
    Total Carbohydrate 131.0 g
    43%
    Dietary Fiber 2.8 g
    11%
    Sugars 107.3 g
    429%
    Protein 5.3 g
    10%
    Detailed Nutrition Values About Nutrition Info
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