Total Time
1hr 5mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease a 13x9 inch cake pan.
  2. Cake: squeeze orange; reserve juice for frosting. Grind together or finely chop in food processor orange rind and pulp, raisins and nuts. Set aside.
  3. 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.
  4. Bake for 35 to 40 minutes. Cool completely.
  5. Frosting: beat together all ingredients until smooth and creamy. Spread over cake.

Reviews

(4)
Most Helpful

This was pretty good. I enjoyed it. Didn't make the icing this time. Thank you for sharing.

Feej May 26, 2009

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!

Irmgard May 24, 2008

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!

lauralie41 March 18, 2007

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