Sour Cream Orange Cake 1965
Ready In: 1 hr
Serves: 12
Yields: 1 9 x 13 cake
Ingredients
- 3⁄4 cup butter
- 1 1⁄2 cups sugar
- 1 teaspoon grated fresh orange zest
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup sour cream
- 1⁄2 cup fresh orange juice
- 3⁄4 cup golden raisin, finely chopped
- 1⁄4 cup dates, chopped
- 1⁄2 cup walnuts, chopped
- 2 tablespoons honey
- 1⁄3 cup fresh orange juice
Directions
- Grease heavily and flour a 9 x 13 cake pan. Set aside.
- Cream butter or margarine with the sugar until light and fluffy.
- Add in the orange zest and beat well.
- Add eggs one at a time, beating after each one is added.
- Measure then sift the flour with soda three times.
- Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture.
- Fold in the dates, nuts and raisins.
- Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done.
- Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake.
- Keep in the oven baking for at least another 6 minutes longer until tester shows done.
- Cool in pan on wire rack.
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