Raisin-Orange Cake Recipe
Ingredients
| Raisins | 2 Cup (32 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| Soda | 2 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Salad oil | 1 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Flour | 4 Cup (64 tbs) | |
| Nuts | 1 1⁄2 Cup (24 tbs), chopped | |
| Frozen orange juice concentrate | 1⁄2 Cup (8 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Coconut | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 9846 Calories from Fat 4145
% Daily Value*
Total Fat 465 g715.1%
Saturated Fat 113.3 g566.6%
Trans Fat 3.9 g
Cholesterol 241.9 mg80.6%
Sodium 5519.7 mg230%
Total Carbohydrates 1377 g459%
Dietary Fiber 50.4 g201.5%
Sugars 883.6 g
Protein 115 g229.3%
Vitamin A 56.3% Vitamin C 18.4%
Calcium 61.5% Iron 178.6%
*Based on a 2000 Calorie diet
Directions
Cook for 15 minutes; cool.
Drain raisins, reserving liquid.
Add enough water to raisin liquid to equal 2 cups.
Com- bine sugar, salt, soda and nutmeg; add oil, vanilla, reserved liquid and flour.
Add raisins and 1 cup nuts.
Place mixture in greased 8 x 13-inch pan.
Bake at 325 degrees for 1 hour.
Combine orange juice con- centrate, brown sugar and butter; cook until sugar is dissolved.
Add coconut and remaining nuts; pour over cake.
Broil until browned.
Chef
