Orange Sweet Cake Recipe
Summary
Ingredients
| Biscuit mix | 2 Cup (32 tbs) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 Small | |
| Orange rind | 1 Tablespoon, grated | |
| Orange juice | 1⁄2 Cup (8 tbs) | |
| Butter | 6 Tablespoon, softened | |
| Vanilla | 1 Teaspoon | |
| Firmly packed brown sugar | 1⁄3 Cup (5.33 tbs) | |
| Walnuts | 1⁄2 Cup (8 tbs), chopped | |
| Cream | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 474 Calories from Fat 248
% Daily Value*
Total Fat 28 g43.8%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 42 mg1.8%
Total Carbohydrates 53 g17.5%
Dietary Fiber 1.3 g5.2%
Sugars 47.8 g
Protein 5 g9.8%
Vitamin A 14.8% Vitamin C 34.6%
Calcium 6.1% Iron 5.3%
*Based on a 2000 Calorie diet
Directions
2. Turn the batter into a buttered 9x9x2-inch baking pan.
3. Bake in moderate oven (350°) 30 minutes, or until center of cake springs back when lightly pressed with finger. Cool cake a few minutes on a wire rack.
4. Combine brown sugar, chopped walnuts, remaining butter and cream; beat until well mixed. Spread on cake. Broil, with top 3 inches from heat, just until topping is bubbly and lightly browned, about 2 minutes. Cool cake on wire rack. Cut cake in squares. Remaining cake may be covered and stored in the pan.
Chef
