Orange Snacking CakeRecipe Index: Desserts > Cakes
1 cup sugar
1/2 cup shortening
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk or sour milk*
1 Tbsp. finely shredded orange peel
1 cup raisins
1 cup chopped walnuts or pecans
1/3 cup sugar
1/3 cup orange juice
Grease a 13x9x2-inch baking pan; set aside.
In a large bowl, beat the 1 cup sugar and the shortening with an electric mixer on medium to high speed until well mixed. Add eggs, one at a time, beating well after each. Stir together flour, baking soda, and salt. Add flour mixture and buttermilk alternately to egg mixture, beating on low speed after each addition just until combined. By hand, stir in orange peel; fold in raisins and nuts. Spread batter in prepared pan.
Bake in a 350 degree F oven about 30 minutes or until a toothpick inserted in center comes out clean. Stir together the 1/3 cup sugar and the orange juice; gradually pour over baked cake. Cool in pan on wire rack for 30 minutes.
Serve warm or cool completely on wire rack. Makes 15 servings
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let
the mixture stand in a warm place for 5 minutes before using.
The cook who submitted this old-fashioned recipe says she got it from her mother. Originally called Orange Torte, this one-layer cake will make a popular snack or dessert
Per serving: 283 cal., 13 g total fat (3 g sat. fat), 29 mg chol., 150 mg sodium, 39 g carbo., 1 g fiber, and 5 g pro. Dietary exchanges: 2-1/2 other carbohydrate, 2 fat.