Orange Raisin Cake Food

ORANGE RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Squeeze the orange and reserve 1/3 cup of the juice. Grind the orange peel and pulp, raisins and 1/3 cup walnuts together. Set aside.
• In a large bowl, combine flour, sugar, baking soda and salt. Add milk, shortening, and eggs. Beat for 3 minutes at medium speed. Stir in orange-raisin mixture.
• Pour batter 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.
• For the topping: Drizzle reserved 1/3 cup orange juice over warm cake. In a small bowl combine 1/3 cup sugar, 1 teaspoon cinnamon and 1/4 cup walnuts; sprinkle over cake

ORANGE NUT RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
• In a small bowl, mix flour, salt and baking powder. In another small bowl, mix the chopped nuts and raisins and coat them together with about 1 tablespoon of flour. This is to ensure that the nuts and raisins do not sink to the bottom of the cake while it is baking.
• In a large bowl, cream together the sugar and the butter or margarine. Add the eggs one at a time and beat for 1-2 minutes at low speed. Stir in the vanilla extract. Add the flour mixture and the orange juice alternately to the butter mixture and beat until everything is mixed thoroughly. Mix the nuts and raisins mixture into the batter. Pour the batter into a greased and floured 10 inch bundt pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the center comes out clean. Let cake cool before slicing and serving.

OLD-FASHIONED RAISIN CAKE

Steps:

• In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. , Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.

ORANGE RAISIN CAKE

Steps:

• Grease a 13x9x2 inch baking pan; set aside. Use a vegetable peeler to remove the zest from the orange. Juice the orange, reserving 1/3 cup; set aside. In a food processor place the zest, raisins, and walnut pieces. Cover and process until finely ground; set aside.
• In a large bowl with an electric mixer on med to high speed beat together the shortening and 1 cup sugar until combined. Add eggs and beat until combined. In a small bowl stir together the buttermilk and baking soda until soda is dissolved. Add to flour mixture with vanilla and beat until combined. Stir in raisin mixture. Spoon batter into prepared pan.
• Bake in a 350 degree oven for 30 minutes.
• Meanwhile, in a small bowl stir together 1 cup sugar and reverved orange juice until combined. Remove cake from oven. Pour sugar mixture over cake. Return to oven; bake for 8 to 10 minutes more or until topping is bubbly. Cool on wire rack.

ORANGE RAISIN CAKE

Steps:

• Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
• Cream together 1 c sugar and butter.
• Add eggs and vanilla, beating until fluffy.
• Stir in ground orange peel-nut mixture.
• Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
• Turn batter into greased 9x9x2" baking pan.
• Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
• In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
• Prick top of cake all over w/ fork.
• Spoon orange juice mixture over warm cake.

WILLIAMSBURG ORANGE CAKE

Steps:

• Preheat the oven to 350°F.
• Sift together the flour, baking soda and salt. Stir raisins and nuts into the dry ingredients and set aside. In a mixing bowl, cream the shortening and blend in 1 cup of the sugar.
• Beat the eggs and add to the creamed mixture. Add vanilla and orange zest and mix well.
• Add the flour mixture in thirds, alternating with 1/2 cup buttermilk, and mix until well blended. Pour batter into a greased 9-inch square pan and bake for 40 minutes.
• While the cake is baking, combine the orange juice with the remaining cup of sugar.
• Spread tthis glaze over the top of the hot cake and immediately return it to the oven for about 10 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.
• Let the cake cool in the pan before turning it out onto a serving plate.The glaze may be sticky so run a dull knife around the edges of the cake before coaxing it out of the pan.

MICROWAVE CHOCOLATE ORANGE RAISIN CAKES WITH CHOCOLATE GLAZE

Steps:

• Make the cake:
• Line the bottoms of two 1-cup microwave-safe ramekins with wax paper and fasten a wax paper collar 2 inches high around each ramekin. In a microwave-safe measuring cup stir together the raisins and the Grand Marnier and microwave the mixture at high power (100%) for 1 minute. In a bowl whisk together the brown sugar and the oil and whisk in the egg, the milk, the flour, the cocoa powder, the cinnamon, the baking soda, and the salt. Stir in the raisin mixture, combine the batter well, and divide it between the ramekins. Microwave the cakes at medium power (50%) for 2 minutes. Let the cakes stand on a rack for 5 minutes. Run a thin knife around the edges of the ramekins, invert the cakes onto the rack, removing the wax paper carefully, and let them cool slightly.
• Make the glaze:
• In a 1-pint microwave-safe glass measure combine the cream, the butter, the chocolate, and a pinch of salt, microwave the mixture at high power (100%) for 1 minute, or until the cream comes to a boil, and stir it until it is smooth.
• Set the rack with the cakes over a baking sheet and pour the glaze over the cakes, spreading it as necessary to coat the tops and sides.

ORANGE NUT RAISIN CAKE

Steps:

• Sieve flour salt and baking powder together.
• In a separate bowl, mix chopped nuts and raisins. Coat them together with a tsp of flour to avoid them sinking to the bottom of the cake pan.
• In a large bowl, cream butter and sugar. Add eggs one at a time; beat for 1-2 minutes on a slow speed mixer.
• Stir in vanilla.
• Add the flour mixture to the butter mixture alternating with the orange juice.
• Mix well.
• Add nuts and raisins; mix with a wooden spoon.
• Pour in greased dish and bake at 175°c for about 60 minutes.
• Let cool well before serving
• (My cake usually cooks even before one hour and at times takes longer to brown, however keep checking and don't overcook or else it would loose its moistness).

APPLE ORANGE-RAISIN CAKE

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Butter a 10-inch springform pan.
• For the topping: mix together brown sugar, flour and cinnamon; blend in butter, then mix in nuts; set aside.
• For the cake: In a bowl mix together chopped apples, raisins, 2 tablespoons white sugar and 2 teaspoons cinnamon. cinnamon.
• In another bowl beat together brown sugar, white sugar and oil for about 3 minutes.
• Add in eggs one at a time, beating well after each addition.
• Add in orange rind and vanilla; mix till combined.
• In another small bowl, mix together flour, baking soda baking powder and salt.
• In another small bowl whisk together the orange juice with sour cream; then add the flour mixture and sour cream mixture to the egg mixture, mixing JUST until blended.
• Stir in HALF of the apple mixture into the batter; mix to combine.
• Spread HALF of the batter into prepared baking pan.
• Top with remaining apple mixture then sprinkle the topping mixture on top.
• Bake for about 50-60 minutes, or until cake tests done.