Servs: 12 Prep: Cook:
This recipe is from the 1970's and its just a terrific rich, wonderful orange flavor...perfect for picnics and parties. Key it has to be eaten the day of baking...it does not hold over well. But I have NEVER had a crumb left in the pan so that left-over problem has never been an issue - Guys love it and so do I...yumm
- add Heat oven to 350 and grease a sheet cake pan
- add Cut up 1 large orange with peel still on it and put into processor to grind up to little bits
- add Add in 1 cup raisins and 1 cup walnuts
- add Process till even and small bits
- add Add in:
- add 1/2 shortening or marg with1 cup sugar
- add Cream in Processor and then add in:
- add Add the 2 beaton eggs and 1 cup sour milk (or buttermilk)
- add Mix and then add dry ingredients
- add 2 cup flour, 1 tsp salt, 1 tsp soda
- add Topping for after the cake is baked30-45 min at 350 and tested till the center with toothpick coming out clean.
- add Topping: 1/ cup orange juice and 1/c powered sugar
- This is a very rich dessert so be prepared to have it moist in the pan. You might want to put a layer of parchment paper on the bottom if you want to remove it from the pan.
- I use the processor and dont be afraid of the full orange with peel it is way to good when its baked. This is all done in the processor and it makes it so easy and fast.
- When the cake is baked and comes out your use a long fork to make holes in the top all around the cake and then pour the liquid of orange juice and powered sugar mix over the top to sink in...then I cool and serve. Remember this is a rich and tasty cake but not a left over cake, the rind does not taste well on the second day...but I have never had to worry. Men will eat two pieces and its perfect with whip cream or vanilla ice cream.