With this pan-seared fish dish, you can learn how to prepare red snapper fillets. For individuals with upscale tastes and a busy schedule, it’s fantastic. Even though he dislikes fish, my husband frequently asks for this recipe. Serve the fish with sauce and veggies.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch cake |
Ingredients
- 1 whole orange, with peel
- 1 cup raisins
- ⅓ cup chopped walnuts
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup shortening
- 2 eggs
- ⅓ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ cup finely chopped walnuts
- 1 orange, sliced in rounds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together. Set aside.
- In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 160 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very simple not-fancy cake that has a lovely flavor and can be served as a coffeecake for breakfast or brunch. When I was a Dietary Manager in a nursing home in the eighties, I made it for the residents several times. I normally make it using raisins and walnuts but, this time, I substituted dried cranberries for the raisins. Very nice cake.
This cake was fabulous! I didn’t put the orange slices on top, but didn’t miss them. Everyone loved it! Will be making this regularly.
very pleasant orange for sure, I didn’t bother with anything other than the orange juice for the topping, delicious.
I subbed coconut for walnuts, so take this review with a grain of salt. I thought the topping had too much cinnamon and the OJ made the cake soggy. I will try making the cake part, topped with an orange icing and garnish and report back.
This review is for the cake alone, without the glaze, nuts or raisins (allergies and raisin haters). Wonderful cake with a nice balance between moist and light. The cinnamon and orange work very nicely together. My father thought it was the best cake he’d ever eaten and, believe me, he knows sweets. I served it with the “Golden Orange Frosting” by Carol from this site.
I’ve made it 3 times already . Very easy to make n delicious. i ground the entire orange n it’s juice instead of reserving some for the baked cake . It’s divine ??
Very easy and yummy, my family loved it! I used almonds instead of walnuts.
My mother made this cake during the 1950’s and 60’s and she baked it in a 9×13 pan and frosted it with vanilla buttercream frosting. She used an old fashioned grinder, I use my cuisinart food processor-so easy!
Smells good but a little dry
This is a great cake full of lots of flavor, with the added benefit that my family of small kids believe that they have to kiss me to get a piece of cake! Thanks for posting it.
WOW,Me and my family LOVED it!My oldest daughter (13) asked me If I could make it everyday for the rest of her life….LOL! Thank you for sharing this recipe!
I used to make this recipe in the 1960s and rediscovered the recipe recently. It is one of my favorites and every one I’ve served it to loves it. You really need a food processer to grind the orange, raisins and nuts together.
Soooo good and very good orange flavor! I’ve made this several times, and love it. The only bad thing is the mess that the orange and raisin mixture makes in your blender. And it becomes so thick and gooey that you have to keep mashing the mixture towards the blades. A pain in the butt, to be sure. But worth the effort.
This was good ,just not as falvourful as I had hoped. I used butter & 1/2 cup sugar. I think if it had orange /creamcheese icing this would add to the orange flavour?? I will make again & add the icing 🙂
Very nice orange flavor. I used butter instead of shortening. The orange juice and sugar topping put on the cake after baking makes it far too sweet for our taste. Would make again with the sugar in the batter reduced to about two thirds of a cup.
This is a great treat for my family.
Very easy good light cake. I used almonds instead of walnuts and topped with orange cream frosting instead of suggested topping even though I did pour some fresh juice over the top while the cake was still warm. I also used fresh mandarin oranges.
Thiscake was one of my mother’s favite to make and it brings back pleasant memories for me.
This is a yummy cake. I processed the walnuts and orange together. I also used currents instead of raisins, and left them whole. A nice light cake.