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Orange-Strawberry Cake Recipe
|Brown sugar||3⁄4 Cup (12 tbs), firmly packed|
|All purpose flour||1 Cup (16 tbs)|
|Frozen strawberries||1 1⁄2 Cup (24 tbs), frozen strawberries|
|Baking powder||1 1⁄2 Teaspoon|
|Orange rind||2 Teaspoon, grated|
|Skim milk||1⁄2 Cup (8 tbs)|
|Orange juice||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 1415 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.46 g2.3%
Trans Fat 0 g
Cholesterol 2.3 mg
Sodium 1152 mg48%
Total Carbohydrates 336 g112%
Dietary Fiber 13.3 g53.3%
Sugars 210.7 g
Protein 22 g43.4%
Vitamin A 21.8% Vitamin C 647.8%
Calcium 83.9% Iron 58.4%
*Based on a 2000 Calorie diet
Line a 2-quart casserole with a baking pan liner or lightly spray with vegetable cooking spray.
Place 1/4 cup of the brown sugar, strawberries, orange rind, and orange juice in a saucepan.
Bring to a boil.
Simmer for 5 minutes.
Combine the remaining 1/2 cup brown sugar, flour, baking powder, and salt, if using, in a bowl.
Add milk and vanilla to sugar-flour mixture.
Stir until dry ingredients are just moist.
Transfer batter to casserole.
Pour strawberry mixture over cake batter.
Bake for 40 minutes or until lightly browned.
Cut into 8 slices.