Blender Orange Cake
"A tasty orange cake, quick and easy to make with the help of a blender or food processor. Substitute chopped nuts for the raisins to make an orange nut cake."
photo by In The Kitchen wGra
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 8-12
ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup raisins
- 1 whole seedless orange, with juice, rind and pulp
- 1⁄2 cup shortening, room temperature
- 2 eggs, beaten
- 1 cup granulated sugar
- 1 cup sour cream
-
Topping
- 1⁄2 cup orange juice
- 1⁄2 cup sugar
directions
- Preheat oven to 325 degrees Fahrenheit. Grease a bundt (tube) pan well.
- Sift flour, baking soda and salt together in a large mixing bowl. (Place sifter over the bowl.)
- Rinse the raisins under cool water in a strainer; drain well on paper towels or a clean tea towel. Add the raisins to the flour mixture, toss to coat the raisins.
- Cut the whole seedless orange into chunks. Place the orange chunks, shortening, eggs, sugar and sour cream in the blender or food processor. Process to make a puree.
- Add puree to dry ingredients lightly and quickly. Do not overmix.
- Pour batter into the prepared tube pan.
- Bake for 45 minutes or until cake tests done. Meanwhile, prepare topping to pour over hot cake.
- Topping:.
- Mix orange juice and sugar together well. Pour mixture over the hot cake.
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Reviews
-
Yummy-licious! Quick and easy and bursting with vibrant flavors. I made it on the spur of the moment and didn't have enough raisins so I added enough dried cranberries to make 1 cup. It was delicious. I think any dried fruit or combination of dried fruits would work: apricots, cranberries, dates, cherries, papaya, etc. Next time I'll add nuts too. My mouth waters just thinking about it. -
Very good, rich cake! I subbed dried cranberries for the raisins but otherwise followed the recipe. The cake doesn't rise up very high - about 3/4 of the way up the sides of the pan - so the slices are short ones. I used freshly squeezed Clementine juice in the drizzle that I heated before adding the sugar; topped the hot cake with 1/2 of it and the rest just before serving. I took it to a potluck dinner and my friends all loved it -not a crumb was left. -
This is amazing and so easy! I used about only half the topping and then when it cooled dusted with confectioner's sugar. I plan to try this with dates & walnuts sometime.
Tweaks
-
Very good, rich cake! I subbed dried cranberries for the raisins but otherwise followed the recipe. The cake doesn't rise up very high - about 3/4 of the way up the sides of the pan - so the slices are short ones. I used freshly squeezed Clementine juice in the drizzle that I heated before adding the sugar; topped the hot cake with 1/2 of it and the rest just before serving. I took it to a potluck dinner and my friends all loved it -not a crumb was left.
RECIPE SUBMITTED BY
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