"A whole orange is ground up and added to this cake along with raisins and walnuts. A delightful fruit filled cake!" — Bea
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whole orange, with peel
finely chopped walnuts
orange, sliced in rounds
This is a yummy cake. I processed the walnuts and orange together. I also used currents instead of raisins, and left them whole.
A nice light cake.
Very nice orange flavor. I used butter instead of shortening. The orange juice and sugar topping put on the cake after baking makes it far too sweet for our taste. Would make again with the sugar in the batter reduced to about two thirds of a cup.
Thiscake was one of my mother's favite to make and it brings back pleasant memories for me.
Very easy good light cake. I used almonds instead of walnuts and topped with orange cream frosting instead of suggested topping even though I did pour some fresh juice over the top while the cake was still warm. I also used fresh mandarin oranges.
I used to make this recipe in the 1960s and rediscovered the recipe recently. It is one of my favorites and every one I've served it to loves it. You really need a food processer to grind the orange, raisins and nuts together.
WOW,Me and my family LOVED it!My oldest daughter (13) asked me If I could make it everyday for the rest of her life....LOL! Thank you for sharing this recipe!
My mother made this cake during the 1950's and 60's and she baked it in a 9x13 pan and frosted it with vanilla buttercream frosting. She used an old fashioned grinder, I use my cuisinart food processor-so easy!
Smells good but a little dry
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Kiss-Me Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 63
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