Citrus Poke Cake Recipe
Citrus Poke Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup 2% milk
  • 2 tablespoons white vinegar
  • 1/2 cup butter, softened
  • 1-2/3 cups sugar, divided
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup raisins
  • 2/3 cup sweetened shredded coconut or chopped walnuts
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 1/2 cup orange juice
  • 3 tablespoons lemon juice

Directions

Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes.
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and grated orange and lemon peels. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake. Yield: 15 servings.
Originally published as Citrus Poke Cake in Holiday 13x9 2016, p98

  • 1 cup 2% milk
  • 2 tablespoons white vinegar
  • 1/2 cup butter, softened
  • 1-2/3 cups sugar, divided
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup raisins
  • 2/3 cup sweetened shredded coconut or chopped walnuts
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 1/2 cup orange juice
  • 3 tablespoons lemon juice
  1. Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes.
  2. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and grated orange and lemon peels. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
  3. Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake. Yield: 15 servings.
Originally published as Citrus Poke Cake in Holiday 13x9 2016, p98

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