California Sunshine Cake
photo by Engrossed
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 2 oranges
- 1 cup raisins
- 1⁄2 cup butter, softened (do NOT use low fat margarines)
- 1 cup sugar
- 2 eggs
- 1 teaspoon salt
- 2⁄3 cup buttermilk
- 2 cups white flour, sifted
- 1 teaspoon baking soda
- 2⁄3 cup orange juice
- 1⁄4 cup sugar
- 2 teaspoons cinnamon
directions
- Juice the oranges, reserving juice for topping.
- Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
- Combine butter and sugar in mixer bowl and beat together until fluffy.
- Add eggs one at a time and continue beating until completely incorporated.
- Combine salt, flour and baking soda and sift together.
- Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
- Fold in orange, raisin, nut mixture until completely combined.
- Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
- Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
- While cake is still hot, pierce all over with a fork.
- Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient).
- When cake has cooled, remove from pan.
- Refrigerate leftover cake.
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Reviews
-
FANTASTIC! I made a half recipe in an 8x8 pan. I used real butter, whole wheat flour, 1/4 cup brown sugar Splenda, golden raisins, 1/2 cup pecan chips and Splenda granular in the glaze. It turned out perfectly with all of my adjustments. Healthy, moist and perfectly sweet with a nice orange flavor and carrot cake like texture. Don't be afraid to use the whole orange..the white pith does not make it bitter. Made for PAC Spring '08.
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.