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Blender Orange-Raisin Cake Recipe
|Shortening||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2807 Calories from Fat 990
% Daily Value*
Total Fat 114 g174.9%
Saturated Fat 25.2 g125.9%
Trans Fat 9 g
Cholesterol 228.4 mg
Sodium 1715.9 mg71.5%
Total Carbohydrates 427 g142.5%
Dietary Fiber 14.7 g58.9%
Sugars 279.3 g
Protein 39 g78.8%
Vitamin A 15.7% Vitamin C 123.8%
Calcium 96% Iron 69.1%
*Based on a 2000 Calorie diet
Grease and flour baking pan, 9x9x2 or 8x8x2 inches.
With vegetable parer, remove thin outer layer of peel from orange.
(Set orange aside and use for juice in frosting.)
Place peel in blender; chop on low speed and set chopped peel aside.
In order listed, measure egg, shortening, milk, vanilla, flour, sugar, baking powder, salt, walnuts and raisins into blender; add 1 tablespoon of the chopped peel (reserve 1/2 teaspoon chopped peel for frosting).
Mix 1/2 minute on high speed, stopping blender occasionally to scrape sides with rubber spatula.
(Batter may be slightly lumpy.) Pour batter into pan.
Bake 9 inch square about 35 minutes, 8 inch square about 40 minutes or until wooden pick inserted in center comes out clean.
Cool; frost with Creamy Orange Frosting.