Raisin And Orange Cake
A moist and flavorful raisin orange cake with a hint of citrus, perfect for teatimes or celebrations, offering a delightful balance of sweetness and zest.
Ingredients
Instructions
- Cream sugar and Crisco together until well combined.
- Add eggs one at a time, beating well after each addition.
- Sift together soda, flour, and salt.
- Alternately add the sifted dry ingredients and sour milk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in ground raisins and ground orange.
- Pour the batter into two greased and floured cake pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco with unsalted butter. If you don’t have sour milk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Make sure to chop the orange finely to ensure it distributes evenly throughout the cake.
Serving Suggestions
This cake is delightful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Consider pairing it with a cup of tea or coffee for a cozy afternoon treat. It also pairs beautifully with Ice Cream Confetti Jello Mold for a fun dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving, or gently warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin And Orange Cake contains roughly 298 calories, with 6g protein, 62g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1003mg per serving (44% 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 different types of dried fruit instead of raisins?
Absolutely! You can substitute ground raisins with other dried fruits like chopped dates or figs. Just ensure they are ground to a similar consistency for even distribution in the cake.
What can I use if I don’t have a cake pan?
If you don’t have cake pans, you can use a muffin tin to make individual cakes or cupcakes. Just adjust the baking time to about 18-20 minutes, checking for doneness with a toothpick.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. Bake and cool the cakes, then wrap them tightly in plastic wrap and refrigerate for 1-2 days before serving. Alternatively, you can freeze the cakes and thaw them when needed.
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).