Home Made Recipes

Orange Crunch Cake

Orange Crunch Cake

Ingredients

Original recipe makes 1 – 10 inch bundt cake Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 1 cup butter

  • 1 cup white sugar

  • 2 eggs

  • 1 cup sour cream

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup raisins

  • 1/2 cup walnuts

  • 1 teaspoon vanilla extract

  • 2 tablespoons orange zest

  • 1/4 cup orange juice

  • 1/2 cup white sugar

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Orange Crunch Cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan.
  2. Cream butter or margarine and 1 cup sugar. Add eggs, and beat well with an electric mixer at medium speed. Mix in sour cream and vanilla. Combine flour and baking soda: add to creamed mixture, blending just until moistened. Stir in raisins, walnuts, and orange rind. Mix well. Pour batter into prepared pan.
  3. Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.
  4. Dissolve 1/2 cup sugar in orange juice. Pour over hot cake. Cool completely in pan.

Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by Carol

“This is an old family recipe and is a favorite at the Holidays!”

Categories:   Holiday Cakes

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