Orange And Kiss Me Cake
A moist orange-infused cake with raisins and walnuts, perfect for tea time or special occasions, offering vibrant citrus flavor and nutty texture.
Ingredients
Instructions
- Grind the orange, raisins, and walnuts together.
- Mix flour, soda, salt, and sugar in a bowl.
- Add shortening and milk to the dry ingredients and mix well.
- Add eggs and milk to the batter and beat for 2 minutes.
- Fold in the ground orange, raisins, and nut mixture into the batter.
- Pour batter into a greased and floured 13 x 9-inch pan.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a moist cake, ensure the orange is finely ground and incorporates well into the batter. You can substitute raisins with dried cranberries or apricots for a different flavor. Instead of walnuts, try pecans or hazelnuts if preferred. If you're looking for a gluten-free option, use a 1:1 gluten-free flour blend. Always check the doneness with a toothpick before removing it from the oven.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of tea or coffee for a cozy afternoon treat. Consider adding a citrus glaze on top for extra sweetness. It’s a great addition to brunch or dessert tables.
Storage & Reheating
Store any leftover Orange And Kiss Me Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds or until just warm. Avoid overcooking to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Orange And Kiss Me Cake contains roughly 700 calories, with 9g protein, 67g carbohydrates, and 46g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1213mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute the walnuts with pecans, almonds, or even omit them entirely for a nut-free version. Each nut will bring a unique flavor and texture to the cake, so choose based on your preference.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more milk, one tablespoon at a time, until it reaches the desired consistency. Be cautious not to overmix, as this can affect the cake's texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator. Bring it to room temperature before serving for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).