Prep 25 mins
Cook 40 mins
I have made this cake a few times already and everybody loved it! The secret for this cake is that it uses a whole orange (skin and all). If you prefer, you can replace the raisins by dates.
- 1 large orange
- 1 cup raisins
- 1⁄2 cup walnuts
- 2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup low-fat milk
- 1⁄2 cup butter
- 2 eggs
- 1⁄2 cup butter, softened
- 3 cups icing sugar, sifted
- 1 tablespoon grated orange zest
- 1⁄3 cup orange juice
- Preheat oven to 350°F Grease a 13x9 inch cake pan.
- Cake: squeeze orange; reserve juice for frosting. Grind together or finely chop in food processor orange rind and pulp, raisins and nuts. Set aside.
- Combine remaining cake ingredients in large mixer bowl. Beat on low speed just until blended, then on medium speed for 3 minutes. Stir in orange raisin mixture. Spread batter evenly in prepared pan.
- Bake for 35 to 40 minutes. Cool completely.
- Frosting: beat together all ingredients until smooth and creamy. Spread over cake.
This was pretty good. I enjoyed it. Didn't make the icing this time. Thank you for sharing.
I have made this cake many times but use Crisco for the cake and butter for the frosting. My family just loves it and it doesn't last long!
I took a bite of this cake after I frosted it and did not think this was going to be a great recipe for us. After being refrigerated for a bit the flavors seemed to meld together a lot better. The cake is moist, almost a fruit cake type texture. I used pecans instead of walnuts and did finely chop the nut mixture in my food processor. When squeezing the orange I did only get 1/4 cup of juice so I added orange juice from the carton to make 1/3 cup. The frosting has a light orange flavor and is more of a heavier glaze than frosting. Nice cake, easy to make, and tasty!