2 c Flour, * see note
1 Orange
1 c Raisins
1/3 c Walnuts
1 c Sugar
1 ts Baking soda
1 ts Salt
1 c Milk
1/2 c Shortening
2 lg Eggs
TOPPING
Orange juice
1/3 c Sugar
1 ts Cinnamon
1/4 c Walnuts, finely chop
Orange slices, garnish
Recipe by: Jo Merrill * this recipe was the 1950 $25,000 winner in the
Pillsbury bakeoff. It recommends Pillsbury’s Best all-purpose flour or
unbleached flour. Do not use self rising flour. Preheat oven to 350
degrees. (325 if using a glass pan) Grease (not oil) and flour a 13 x 9
baking pan. Lightly spoon flour into measuring cup; level off. Squeeze
orange; reserve 1/3 cup juice. Grind orange peel and pulp, raisins and 1/3
cup walnuts together; set aside. In large bowl, blend flour, sugar, soda,
salt, milk, shortening and eggs. Beat for 3 minutes at medium speed. Stir
in orange-raisin mixture. Pour into prepared pan. Bake for 35-40 minutes or
until toothpick inserted in center comes out clean. Topping: Drizzle
reserved orange juice over warm cake. Combine sugar, cinnamon and walnuts;
sprinkle over cake. Garnish with orange slices if desired. High altitudes:
Above 3500 feet, add 2 Tablespoons flour; bake at 375 degrees for 35-40
minutes.
Yields
12 Servings