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Orange Tea Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Butter||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Orange peel||2 Teaspoon, finely shredded|
|Orange juice||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Powdered sugar||1 Cup (16 tbs), sifted|
Serving size: Complete recipe
Calories 4429 Calories from Fat 1506
% Daily Value*
Total Fat 173 g265.7%
Saturated Fat 85.3 g426.4%
Trans Fat 0 g
Cholesterol 957 mg
Sodium 1725.5 mg71.9%
Total Carbohydrates 686 g228.5%
Dietary Fiber 18.1 g72.4%
Sugars 441.6 g
Protein 60 g120.3%
Vitamin A 95.6% Vitamin C 134%
Calcium 124.5% Iron 116.6%
*Based on a 2000 Calorie diet
In a large mixer bowl beat butter on medium speed of electric mixer for 30 seconds.
Gradually add sugar, beating till well combined.
Add eggs one at a time, beating 1 minute after each addition.
Beat in the 1 teaspoon vanilla and the orange peel.
Add flour mixture to egg mixture alternately with orange juice, beating well after each addition.
Fold in raisins and nuts.
Turn batter into two greased 7x3x2-inch loaf pans.
Bake in a 350Â° oven about 50 minutes or till wooden picks inserted near centers come out clean.
Cool loaves in pans for 10 minutes; remove from pans.
Stir together powdered sugar, the 1/4 teaspoon vanilla,and enough milk (about 4 tea- spoons) to make of drizzling consistency.
Drizzle over cooled loaves; sprinkle with additional orange peel, if desired.