Old-Fashioned Raisin Cake Recipe
Old-Fashioned Raisin Cake Recipe photo by Taste of Home

Old-Fashioned Raisin Cake Recipe

Publisher Photo
This is a wonderful cake for the holidays. It fills the house with a heavenly aroma when it's baking.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 10-12 servings

Ingredients

  • 1 large navel orange, cut into 8 wedges
  • 1 cup raisins
  • 1/2 cup pecans
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons orange juice

Nutritional Facts

1 serving (1 slice) equals 324 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 307 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture.
  3. Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake. Yield: 10-12 servings.
Originally published as Old-Fashioned Raisin Cake in Country Extra November 2000, p49

Nutritional Facts

1 serving (1 slice) equals 324 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 307 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Old-Fashioned Raisin Cake

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MY REVIEW
Reviewed Feb. 1, 2010

This cake was excellent. It was moist and very tasty. I didn't have buttermilk on hand, so I substituted 1/3 cup non-fat yoghurt and 1/3 cup of orange juice and it came out beautifully. It cooked in 45 minutes.

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