Orange Nut Cake Recipe
Ingredients
| Juice concentrate | 1 Can (10oz), frozen | |
| 2 cups all-purpose flour, sifted | ||
| Sugar | 1 Cup (16 tbs) | |
| Soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Raisins | 1 Cup (16 tbs) | |
| Pecans and walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
Preheat oven to 350 degrees.
Grease and flour bottom of 13 x 9-inch pan.
Combine 1/2 cup orange juice concentrate with remaining ingredients in large mixer bowl.
Blend at lowest speed for 30 seconds.
Beat 3 minutes at medium speed.
Pour into pan.
Bake at 350 degrees for 40-45 minutes, until cake is browned and tests done in middle.
Remove from oven.
Drizzle remaining orange juice concentrate over warm cake; sprinkle with topping.
Grease and flour bottom of 13 x 9-inch pan.
Combine 1/2 cup orange juice concentrate with remaining ingredients in large mixer bowl.
Blend at lowest speed for 30 seconds.
Beat 3 minutes at medium speed.
Pour into pan.
Bake at 350 degrees for 40-45 minutes, until cake is browned and tests done in middle.
Remove from oven.
Drizzle remaining orange juice concentrate over warm cake; sprinkle with topping.
Chef
