Orange-Raisin Breakfast Cake
A moist, flavorful breakfast cake infused with orange and raisins, topped with a sweet sugar-orange glaze, perfect for a morning treat or brunch gathering.
Ingredients
Instructions
- Chop or grind the raisins and orange rind; set aside.
- Mix together orange juice and 1 cup of sugar; set aside.
- Cream together the remaining sugar and shortening.
- Add eggs to the creamed mixture and blend well.
- Add sour milk and blend thoroughly.
- In a separate bowl, combine flour, soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix well.
- Fold in the raisin and orange rind mixture.
- Pour the batter into a lightly greased and floured 9 x 13-inch cake pan.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Immediately pour the sugar-orange juice mixture over the hot cake and return to the oven for a few more minutes to crystallize the sugar.
Tips & Substitutions
For added flavor, consider substituting half of the raisins with chopped walnuts or pecans. If you don't have sour milk, you can use regular milk with a splash of vinegar or lemon juice. Make sure to chop the orange rind finely to evenly distribute the flavor throughout the cake. This cake is perfect for brunch and pairs beautifully with a hot cup of coffee.
Serving Suggestions
Serve slices of the Orange-Raisin Breakfast Cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs well with a side of fresh fruit or a light yogurt for a balanced breakfast. For an indulgent twist, serve alongside a scoop of vanilla ice cream for dessert or enjoy with a cup of tea for a delightful afternoon snack.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for longer freshness, up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Raisin Breakfast Cake contains roughly 285 calories, with 3g protein, 51g carbohydrates, and 10g fat. It is a good source of vitamin C (16% of the Daily Value), dietary fiber (10% of the Daily Value), and potassium (10% 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 oranges instead of orange rind?
Yes, you can use fresh orange zest instead of dried orange rind. Just make sure to adjust the amount based on your taste preference, as fresh zest can be more potent. Additionally, you might consider adding a bit of orange juice to the batter for extra moisture and flavor.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil for a different flavor profile. Keep in mind that butter will give a richer taste, while coconut oil will add a hint of tropical flavor.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. This is a great time-saver for busy mornings or brunch gatherings. Just allow the batter to come to room temperature before pouring it into the pan and baking.
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).