Orange Raisin Cake

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Most Helpful Positive Review

Mar 26, 2005

I used butter instead of shortening. The ingredients list should include additional 1/4 cup of walnuts. I made the topping and placed it on top of the cake prior to baking. The cake tasted wonderful.

—PEANUTSHELL1

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Most Helpful Critical Review

Nov 14, 2011

This is just an OK cake. I followed the recipe exactly, did not change a thing. But although I enjoyed the taste of the cake, did not like the texture. It was so dense, not a light moist cake at all. Hopefully it will taste a little better in the morning! Just did not wow me!

—TheBritishBaker

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11 Ratings

Jun 17, 2011

I made this for the photo contest and was amazed by how good it was. The cinnamon sugar topping made the cake. It was great warm or cold and will be perfect around the holidays.

—Sarah-May

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Jan 05, 2004

This is a great recipie. It's not overly sweet and by using the whole orange you minimize food waste. The cake was moist, tangy, and packed with flavor; it was a welcome alternative to the super sweet desserts. Thanks.

—YOGABAYER

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Nov 15, 2007

This is a great cake and a great way to use up your entire orange. I ate it for breakfast all week long.

—Kalnems

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Jul 18, 2011

YUM! Really good, as a coffee cake or a morning snack! I took someone's advice and added the topping before baking; it worked nicely. I might omit the cinnamon in the topping next time, because I'm not 100% certain it works with the orange flavour. But otherwise, very good cake!! And I love using the WHOLE orange!

—bobolynn

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Apr 06, 2011

This is a GREAT cake - very moist, very flavorful and a crowd pleaser! I think you could easily serve this as a coffee cake with a crumb topping for breakfast. I frosted it with cream cheese icing for a birthday party and had compliments galore (a nice change from carrot cake was a frequent comment). This would also make great muffins w/ streusel topping - so many options! I plan to make this a lot at my B&B - thanks so much for a wonderful recipe!

—elsa

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Jul 24, 2009

Great tasting cake; I substituted butter for shortening (and decreased it slightly) and added cardamom to the batter and used it for the topping instead of cinnamon. This is a comforting, old-fashioned style cake, not too sweet and great for brunch. I would use a smaller cake pan for a higher cake, and also the ingredient list is missing the sugar that goes in the batter.

—LMLSCA

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Nutrition

Calories
168 kcal
8%

Carbohydrates
24.9 g
8%

Cholesterol
19 mg
6%

Fiber
0.8 g
3%

Protein
2.5 g
5%

Sodium
160 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Raisin Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 168
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 1.6g 8 %
Cholesterol 19mg 6 %
Sodium 160mg 6 %
Potassium 80mg 2 %
Total Carbohydrates 24.9g 8 %
Dietary Fiber 0.8g 3 %
Protein 2.5g 5 %
** Sugars 12.4g
Vitamin A < 1 %
Vitamin C 7 %
Calcium 3 %
Iron 7 %
** Thiamin 10 %
Niacin 10 %
Vitamin B6 3 %
Magnesium 4 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.