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Orange Cake Recipe
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Lime juice||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Cashews||3⁄4 Cup (12 tbs), chopped|
|Orange juice||1⁄2 Cup (8 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4833 Calories from Fat 2159
% Daily Value*
Total Fat 247 g380.6%
Saturated Fat 132.1 g660.5%
Trans Fat 0 g
Cholesterol 1061.7 mg
Sodium 2569.8 mg107.1%
Total Carbohydrates 581 g193.6%
Dietary Fiber 11.8 g47.3%
Sugars 272.9 g
Protein 71 g141%
Vitamin A 136.3% Vitamin C 140.6%
Calcium 88.5% Iron 117.5%
*Based on a 2000 Calorie diet
Beat in egg yolks.
Sift flour with baking powder and baking soda.
Mix milk and lime juice.
Add dry ingredients alternately with milk to creamed mixture, beating until blended after each addition.
Mix in orange peel and cashews.
Beat egg whites and salt to stiff, not dry, peaks.
Fold into batter.
Turn batter into a buttered and lightly floured 9 inch tube pan.
Bake at 350Â°F 40 minutes.
Mix orange juice, corn syrup, and rum.
While cake is still hot in the pan, pour orange juice mixture over it.