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Vintage Orange & Raisin Cake (adapted from Pillsbury):
1 large navel orange (or 2 clementines)
1 cup raisins
1/3 cup walnuts
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup butter, softened
2 eggs
Topping
1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
Heat oven to 350°F. Grease and flour 13x9-inch pan.
In a food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
Bake at 350°F. for 35-40 minutes or until toothpick inserted in center comes out clean.
Drizzle reserved 1/3 cup orange juice over warm cake in pan.
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled.
1 large navel orange (or 2 clementines)
1 cup raisins
1/3 cup walnuts
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup butter, softened
2 eggs
Topping
1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
Heat oven to 350°F. Grease and flour 13x9-inch pan.
In a food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
Bake at 350°F. for 35-40 minutes or until toothpick inserted in center comes out clean.
Drizzle reserved 1/3 cup orange juice over warm cake in pan.
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled.
