English Orange Cake

"This is one of my favorite cakes to make. I originally got it from the newsletter of author Elizabeth Peters/Barbara Michaels. Not sure where she got it. I originally made it because I had never seen a recipe like it. It makes a dense and moist cake that is absolutely delicious!"
 
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Ready In:
1hr 10mins
Ingredients:
13
Yields:
1 cake
Serves:
10-12
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ingredients

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directions

  • Preheat oven to 350.
  • Cream sugar and butter together with beater until fluffy.
  • Add flour, baking soda, baking powder, salt, milk, and eggs; mix until all is incorporated.
  • Add one orange which you have removed imperfections from, quartered, deseeded, and then pureed in a blender or food processor (yes, rind and all).
  • (Optional) Stir raisins and walnuts into batter.
  • Pour into greased cake mold with a center hole. Bake for 50-60 minutes until knife inserted comes out with moist crumbs. Let cool to warm and overturn onto a plate.
  • While cake is still warm, mix the juice of one orange with 1/2 cup sugar until the sugar dissolves (may need to heat slightly). Slowly pour by spoonfuls all over the cake.

Questions & Replies

  1. Hi Schala--A variation of this recipe, called Dark English Orange Cake, appears as a handwritten recipe in my grandmother's cookbook. I always thought it was a family recipe--an adaption of a traditional English Christmas cake, made with ingredients accessible in South Alabama/ North Florida--oranges, raisins and pecans--, and was astounded to see your version posted here. I am very interested in the origins of the recipe, and would love to hear anything that you find out about it. I make it every Christmas, and am sure the recipe is 75 years old, or older. It's really delicious, isn't it?
     
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RECIPE SUBMITTED BY

I don't cook well, but I'm trying to learn. I do have pretty mad baking skills though.
 
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