Recipe by BecR
This cake took the country by storm in 1950 when it won the second Pillsbury Bake-Off. Lily Wuebel of Redwood City pocketed $25,000 for her winning creation. Here it is. From Pillsbury.
Top Review by Mary K. W.
I have made this cake in the past and was going to post the recipe out here when I found this one. This is still a winner today. Very moist and flavorful cake. A little more effor required than some cakes, but well worth it.
- 1 orange
- 1 cup raisins
- 1⁄3 cup walnuts
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- 1⁄2 cup margarine, softened (or butter or shortening)
- 2 eggs
- 1⁄3 cup orange juice, reserved from orange used in cake
- 1⁄3 cup sugar
- 1 teaspoon cinnamon
- 1⁄4 cup finely chopped walnuts
Directions See How It's Made
- Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
- Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade, or food mill, grind orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
- In a large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Drizzle reserved 1/3 cup orange juice over warm cake in pan.
- In a small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour, or until completely cooled.
- Time does not include cooling time.