| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cakes, Mc |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour, * see note |
| 1 |
|
Orange |
| 1 |
c |
Raisins |
| 1/3 |
c |
Walnuts |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Milk |
| 1/2 |
c |
Shortening |
| 2 |
lg |
Eggs |
|
|
Orange juice |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Walnuts, finely chop |
|
|
Orange slices, garnish |
INSTRUCTIONS
TOPPING
Recipe by: Jo Merrill * this recipe was the 1950 $25,000 winner in the
Pillsbury bakeoff. It recommends Pillsbury's Best all-purpose flour or
unbleached flour. Do not use self rising flour. Preheat oven to 350
degrees. (325 if using a glass pan) Grease (not oil) and flour a 13 x 9
baking pan. Lightly spoon flour into measuring cup; level off. Squeeze
orange; reserve 1/3 cup juice. Grind orange peel and pulp, raisins and 1/3
cup walnuts together; set aside. In large bowl, blend flour, sugar, soda,
salt, milk, shortening and eggs. Beat for 3 minutes at medium speed. Stir
in orange-raisin mixture. Pour into prepared pan. Bake for 35-40 minutes or
until toothpick inserted in center comes out clean. Topping: Drizzle
reserved orange juice over warm cake. Combine sugar, cinnamon and walnuts;
sprinkle over cake. Garnish with orange slices if desired. High altitudes:
Above 3500 feet, add 2 Tablespoons flour; bake at 375 degrees for 35-40
minutes. Recipe from Best Recipes From The Backs of Boxes, Bottles, Cans
and Jars---Jo Merrill
Posted to MC-Recipe Digest V1 #522 by kmeade@ids2.idsonline.com (The
Meades) on Mar 18, 1997
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