• 12servings

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C

Ingredients Jump to Instructions ↓

  1. 1 Orange

  2. 1 cup 160g / 5.6oz Raisins

  3. 1 cup 198g / 7oz Granulated sugar

  4. 1/2 cup 99g / 3 1/2oz Shortening

  5. 2 Eggs

  6. 3/4 cup 177ml Buttermilk - plus

  7. 2 tablespoons 30ml Buttermilk - divided

  8. 2 cups 125g / 4.4oz Cake flour

  9. 1/2 teaspoon 2 1/2ml Baking powder

  10. 1 teaspoon 5ml Baking soda

  11. 1 teaspoon 5ml Cinnamon

  12. 1 cup 146g / 5.1oz Chopped walnuts

  13. 1 cup 198g / 7oz Powdered sugar

Instructions Jump to Ingredients ↑

  1. Note: The original recipe called for processing the orange and raisins in a meat grinder; that gives you an idea of the size of the chunks that are necessary. It is also noted that it should be baked in a metal pan rather than glass, which tends to burn the cake.

  2. Heat the oven to 325 degrees. Grease a 13- by 9-inch baking pan.

  3. Scrub the rind of the orange well. Remove both ends of the orange and cut it into large chunks. Set aside.

  4. Place the raisins in a food processor and pulse 6 or 7 times until coarsely chopped. Add the orange chunks and pulse 5 or 6 times to reduce them to evenly-sized small pieces. Empty into a small bowl and set aside.

  5. Pulse the granulated sugar and shortening together in the food processor 4 or 5 times to combine, scraping down the sides of the bowl. Add the eggs, one at a time, and process in between, scraping down the sides. The mixture should be smooth, light and fluffy. Add three-fourths cup buttermilk and process to combine. The mixture will be very liquid and may look slightly separated.

  6. Sift together the flour, baking powder, baking soda and cinnamon and add to the processor. Pulse just to combine into a smooth batter. Add all but 2 tablespoons of the orange-raisin mixture and pulse once or twice. Add the walnuts and pulse once; do not over-process.

  7. Pour the batter into the pan; bake until the sides have begun to brown and pull away from the pan, 35 to 40 minutes. The cake should still be a little moist in the center.

  8. Whisk together the remaining 2 tablespoons of buttermilk and the powdered sugar until smooth. Whisk in the reserved 2 tablespoons of the orange-raisin mixture and spread it over the hot cake. Serve at room temperature.

  9. This recipe yields 10 to 12 servings.

  10. Each of 12 servings: 389 calories ; 146 mg. sodium; 35 mg. cholesterol; 16 grams fat; 3 grams saturated fat; 58 grams carbohydrates; 5 grams protein; 1.95 gram fiber.


Send feedback