- Yield 16 servings
"Growing up as a youngster in the 1930's, I don't ever remember my Mother buying a loaf of bread or any other baked goods. She made everything from bread to desserts. This orange cake recipe was one of my favorites."
- 1 small orange
- 1 1/2 cups sugar
- 1/2 cup solid vegetable shortening or margarine
- 2 large eggs
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped raisins
- 1 cup chopped walnuts (optional)
- Preheat the oven to 350F. Grease and flour a 13 x 9-inch baking pan.
- Grate the orange, and reserve the zest. Squeeze the orange, and reserve the juice. With an electric mixer, blend 1 cup of the sugar with the shortening and eggs. Mix well. Stir the baking soda into the buttermilk. Add the salt to the flour. Add the flour and buttermilk mixtures alternately to the creamed ingredients, and mix well. Fold in the orange zest, raisins, and walnuts, if desired. Spoon into the prepared pan. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- While the cake is baking, stir the remaining 1/2 cup of the sugar into the reserved orange juice. When cake is done and still warm, poke holes with a dinner fork over the entire top. Pour the orange juice mixture evenly over the cake.
Recipe by Frances L. Chase, Vacaville, Calif.