Orange Cake
This delightful Orange Cake is a moist, flavorful treat that combines the zest of fresh orange peel with the sweetness of raisins. Perfect for gatherings or as a cozy dessert at home, this cake offers a unique twist on traditional flavors, making it a favorite among citrus lovers.
Ingredients
Instructions
- Combine sugar, eggs, butter, sour milk, and baking soda.
- Grind the orange peel and raisins twice.
- Add the ground orange peel and raisins to the mixture.
- Add flour and salt to the mixture.
- Bake at 350° for 25 minutes.
- Make glaze from the juice of the orange and sugar.
- Spread the glaze on the cake while hot.
Tips & Substitutions
For a lighter cake, consider substituting half of the butter with unsweetened applesauce. If you don't have sour milk, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. To enhance the orange flavor, add a teaspoon of orange extract. This cake can also be made using whole wheat flour for a healthier twist.
Serving Suggestions
This orange cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside a light salad, such as Lo-Cal Orange Salad, for a refreshing meal. For a more festive touch, decorate with orange zest or candied orange slices.
Storage & Reheating
Store leftover orange cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold. The glaze will maintain its sweetness and flavor when stored properly.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Cake contains roughly 570 calories, with 2g protein, 21g carbohydrates, and 53g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 757mg per serving (33% 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 fresh orange juice instead of the peel?
Yes, you can use fresh orange juice for added flavor. Substitute the juice of one orange for the peel, but remember to adjust the liquid content slightly in the recipe to keep the batter consistency right.
What can I use instead of raisins?
If you don’t have raisins on hand, you can substitute them with chopped dried apricots, cranberries, or even chopped nuts for added texture. Each option will give a different flavor profile, so choose according to your preference.
How can I make the glaze thicker?
To achieve a thicker glaze, gradually add more powdered sugar until you reach the desired consistency. If it becomes too thick, you can thin it out with a few drops of orange juice. This will ensure a glossy finish on your orange cake.
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).