Orange Kiss Me Cake

Looking for a tasty dessert? Then check out this orange cake packed with walnuts and raisins.

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Servings 16

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( 64 ) Ratings

64 Ratings

5 Stars 21%

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Member Reviews ( 13 )

8815ee24-37ee-4646-a989-8c993d2cdac4

Bake-Off® Contest 02, 1950

Lily Wuebel

Redwood City, California

ingredients 14
Prep Time 30 min
Total Time 2 hr 15 min

Ingredients

Cake

1: orange

1: cup raisins

1/3: cup walnuts

2: cups Pillsbury BEST® All Purpose or Unbleached Flour

1: cup sugar

1: teaspoon baking soda

1: teaspoon salt

1: cup milk

1/2: cup margarine or butter, softened, or shortening

2: eggs

Topping

: Reserved 1/3 cup orange juice

1/3: cup sugar

1: teaspoon cinnamon

1/4: cup finely chopped walnuts

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Directions

1 Heat oven to 350°F. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
3 Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
4 In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 270
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2g, 2% ),
Cholesterol: 30mg; 30%;
Sodium: 300mg; 300%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 2g 2% Sugars 25g 25% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 1 1/2 Fruit; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Pat62548

report Posted Feb. 11, 2013 9:25 PM

I tried this recipe and found great orange flavor but also the bitterness. Next time I will try the zest and the pulp, but not the pith under the zest. It was just way too bitter for the amount of sweetner for the recipe. No one really enjoyed it. I will continue to work with this recipe as I really wanted a coffee cake with good orange flavor ad texture. I welcome any suggestions, hints tried by others.

Kristine67

report Posted Oct. 12, 2012 11:59 AM

The bitterness is from the pith, or the white part of the orange. The recipe should have said to zest the orange before you cut it to squeeze the juice out. Then just use the orange peel in the food processor, not the pith and the pulp.

cmorley50

report Posted Jan. 9, 2011 12:34 AM

I made this cake when I was a kid in the 60's. But it was a modernized version that used orange juice concentrate instead of the fresh orange. That eliminated the bitter taste.

Junethree0

report Posted May. 17, 2010 10:41 PM

I baked the cake today and it turned out very moist, but it had a bitter taste of the orange - I used a fresh orange, but I think the white part when ground up left the cake with a bitter tang that was not pleasant my husband & kids thought it left a bitter after taste too. Any suggestions, as I would make it again with maybe just the zest of the orange. Any suggestions??

grramaz

report Posted Apr. 15, 2010 7:08 PM

This is a delicious cake with intense orance flavor. Try it, you'll like it!