Orange Kiss Me Cake

Recipe from Lily Wuebel of Redwood City, CA for Pillsbury 

Adapted and Husband-Tested in Alice's Kitchen

This recipe won the grand prize for the 1950's Pillsbury Bake Off. It's the perfect cake for when you want to make something delicious for a group of your favorite sweeties. The batter smells heavenly! The cake is quite moist and full of orange flavor.  It's even better the day after it's made.  Cut a little piece to include in your EasyLunchBox. You can find all of the ingredients at the Lost River Market & Deli. Be sure to serve this with one of the many fair trade coffees the store offers.

Cake:

2 oranges

1 cup raisins

1/3 cup walnuts

2 cups all-purpose unbleached flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup milk (I use skim.)

1/2 cup unsalted butter, softened

2 large eggs, room temperature

Topping:


Reserved 1/3 cup orange juice

1/3 cup sugar

1 teaspoon cinnamon

1/4 cup finely chopped walnuts

Heat oven to 350°F. Grease and flour 13x9-inch pan. 

Zest the oranges.  Section the oranges.  Place the orange zest and orange sections in a food processor.  Squeeze what's left of the oranges to yield 1/3 cup of orange juice.  Set the orange juice aside for the topping.

Add the raisins and 1/3 cup walnuts to the orange zest and orange sections in the food processor bowl with metal blade. Process together until they are finely ground. Set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar, baking soda, salt, unsalted butter and eggs at low speed until moistened; beat 3 minutes at medium speed. Stir in the orange-raisin-walnut mixture. Pour batter into greased and floured pan.

Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Poke holes in the cake with a toothpick and then drizzle the reserved 1/3 cup orange juice over warm cake in pan.

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.

Nutritional Information per Serving: Calories 270 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g); Cholesterol 30mg; Sodium 300mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 25g); Protein 4g Percent 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.