Orange Sour Cream Cake
|Softened butter||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Orange rind||1 Tablespoon|
|Flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Dates||1⁄4 Cup (4 tbs), chopped|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Preheat oven to 350° F.
Generously grease a 1 1/2 quart (12-by-9-by-2-inch) shallow baking pan.
Cream together butter and sugar.
Add orange rind and eggs, one at a time, beating well after each addition.
Combine flour and baking soda.
Add alternately to creamed mixture with sour cream and 1/2 cup orange juice.
Fold in raisins, dates, and nuts.
Spoon into prepared pan.
Bake 35 minutes.
Combine remaining 1/2 cup orange juice and honey.
Pour over cake; return to oven for 5 minutes.
Serving size: Complete recipe
Calories 5194 Calories from Fat 2093
% Daily Value*
Total Fat 236 g362.6%
Saturated Fat 124 g619.8%
Trans Fat 0 g
Cholesterol 908.6 mg302.9%
Sodium 1995.9 mg83.2%
Total Carbohydrates 743 g247.5%
Dietary Fiber 24.2 g96.9%
Sugars 492.1 g
Protein 69 g137.2%
Vitamin A 132.6% Vitamin C 251.6%
Calcium 65% Iron 102.6%
*Based on a 2000 Calorie diet