Orange Nut Raisin Cake Recipes

Steps:

• In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. , Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.

Steps:

• Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
• Cream together 1 c sugar and butter.
• Add eggs and vanilla, beating until fluffy.
• Stir in ground orange peel-nut mixture.
• Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
• Turn batter into greased 9x9x2" baking pan.
• Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
• In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
• Prick top of cake all over w/ fork.
• Spoon orange juice mixture over warm cake.

Steps:

• Sieve flour salt and baking powder together.
• In a separate bowl, mix chopped nuts and raisins. Coat them together with a tsp of flour to avoid them sinking to the bottom of the cake pan.
• In a large bowl, cream butter and sugar. Add eggs one at a time; beat for 1-2 minutes on a slow speed mixer.
• Stir in vanilla.
• Add the flour mixture to the butter mixture alternating with the orange juice.
• Mix well.
• Add nuts and raisins; mix with a wooden spoon.
• Pour in greased dish and bake at 175°c for about 60 minutes.
• Let cool well before serving
• (My cake usually cooks even before one hour and at times takes longer to brown, however keep checking and don't overcook or else it would loose its moistness).

Steps:

• Grease a 13x9x2 inch baking pan; set aside. Use a vegetable peeler to remove the zest from the orange. Juice the orange, reserving 1/3 cup; set aside. In a food processor place the zest, raisins, and walnut pieces. Cover and process until finely ground; set aside.
• In a large bowl with an electric mixer on med to high speed beat together the shortening and 1 cup sugar until combined. Add eggs and beat until combined. In a small bowl stir together the buttermilk and baking soda until soda is dissolved. Add to flour mixture with vanilla and beat until combined. Stir in raisin mixture. Spoon batter into prepared pan.
• Bake in a 350 degree oven for 30 minutes.
• Meanwhile, in a small bowl stir together 1 cup sugar and reverved orange juice until combined. Remove cake from oven. Pour sugar mixture over cake. Return to oven; bake for 8 to 10 minutes more or until topping is bubbly. Cool on wire rack.

Steps:

• Cut orange into pieces.
• Put the WHOLE orange (in pieces) orange juice, egg and applesauce into blender.
• Blend or process until smooth.
• Add flours, sugar, baking powder, baking soda and salt, blend or process.
• Add raisins and nuts, blend or process just until mixed.
• Pour into 9 x 9 square pan, lightly greased, and bake at 375° in a preheated oven for about 30 minutes.
• Check at 30 minutes to see if it is cooked.
• Cut into squares and enjoy this, or the original#32086.