RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Orange-Raisin-Walnut - dairy
The wheat, nuts, and fruit in this cake make it a natural for Tu B'Shevat. Karen Selwyn * * * * * * * Cake: zest from 1 orange 1/3 cup chopped walnuts 2 cups flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup milk 1/2 cup unsalted butter 2 eggs additional flour and butter to prepare pan Topping: 1/3 cup orange juice (See note) 1/3 cup sugar 1 teaspoon cinnamon 1/4 cup finely chopped walnuts Heat oven to 350 degrees. Grease and flour 13" X 9" pan. Cake procedures: Combine flour, sugar, baking soda, salt, milk, butter and eggs. Blend at low speed until moistened. Increase beater speed to medium and continue beating 3 more minutes. Stir in raisins, orange zest and chopped walnuts. Pour batter into prepared pan. Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Topping procedures: While cake is baking, combine sugar, cinnamon and walnuts. Set aside. After the cake is removed from the oven, allow it to sit for 10 minutes in the pan. Drizzle the orange juice over the warm cake. Wait an additional 5-10 minutes. Sprinkle the spice and nut mixture evening over the cake. Allow the cake to cool completely. Note: Since this recipe calls for both orange zest and orange juice, a whole orange may be used for both ingredients. The orange must yield 1/3 cup juice for the topping. Source: my recipe files with no attribution
