Orange Cake(Delicious!)
A moist and flavorful orange cake bursting with citrus zest and sweetness, complemented by raisins and nuts. Perfect for brunch, tea time, or special occasions, its bright flavors and tender crumb make it a crowd-pleaser for friends and family alike.
Ingredients
Instructions
- Cream together sugar and 1/3 cup shortening.
- Add eggs and sour milk; mix well.
- Dredge raisins and nuts in a small amount of flour to prevent sinking.
- Sift together flour, baking soda, baking powder, and salt.
- Add the grated rind and juice of 1 orange to the batter.
- Combine dry ingredients with wet ingredients and fold in raisins and nuts.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- While still warm, drizzle orange juice and sugar over the top of the cake for added glaze.
Tips & Substitutions
For a moist texture, ensure your sour milk is fresh and consider using buttermilk as a substitute. If you don't have shortening, butter can be used instead, though it may alter the cake's texture slightly. Adding a dash of vanilla extract can enhance the flavor. To make it more vibrant, try incorporating orange zest from an additional orange.
Serving Suggestions
Serve the orange cake warm or at room temperature, drizzled with the orange juice glaze for added sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch option, consider serving it alongside Simple Bread or Spinach Squish for a varied spread.
Storage & Reheating
Store leftover orange cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in an oven at 350°F (175°C) for about 5-10 minutes. This keeps the cake moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Cake(Delicious!) contains roughly 706 calories, with 6g protein, 96g carbohydrates, and 37g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1201mg per serving (52% 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 sour milk?
Fresh orange juice cannot replace sour milk directly, as they serve different purposes in the recipe. However, you can use buttermilk or add vinegar to regular milk to create a sour milk substitute. This will help maintain the cake's moisture and texture.
How can I make this recipe gluten-free?
To make this orange cake gluten-free, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that your baking powder and baking soda are gluten-free, as some brands may contain gluten. The cake's texture might vary slightly, but it should still be delicious.
What can I substitute for raisins in this recipe?
If you prefer not to use raisins, chopped dried apricots, cranberries, or even chocolate chips can serve as excellent substitutes. These alternatives will add a different flavor profile but will still complement the orange cake beautifully.
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).