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Holiday Orange Cake

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  Orange 1
  Lemon 1
  Sugar 500 Milliliter (2 Cups)
  Shortening 200 Milliliter (3/4 Cups)
  Eggs 2
  All purpose flour 625 Milliliter (2 1/2 Cups)
  Baking soda 2 Teaspoon
  Buttermilk 250 Milliliter (1 Cup)
  Mixed candied fruit 6 Ounce (1 Package)

Preheat oven to 325°F (160°C).
Assemble Citrus Juicer.
Juice orange and measure 1/4 cup (50 ml).
Juice lemon and measure 1/4 cup (50 ml).
Set aside.
Remove outer peel from orange and lemon.
Assemble Blender.
Put 1/2 cup (125 ml) sugar and the peel into blender container.
Cover and process at CHOP until peel is minced; set aside.
Assemble Mixer.
In large mixer bowl, cream 1/2 cup (125 ml) sugar, shortening, and eggs at MEDIUM-LOW; add sugar-peel mixture and mix in well at MEDIUM-LOW.
Combine flour and baking soda.
Alternately add flour mixture and buttermilk to the creamed mixture mixing at MEDIUM-LOW until blended.
Fold in candied fruit at LOW.
Pour into greased 9x2-inch (23x5 cm) springform pan with tube insert.
Bake in preheated oven for 1 hour or until toothpick inserted near center comes out clean.
Pour reserved juice into small saucepan, add remaining 1 cup (25 ml) sugar, and boil over low heat.
Cool cake for 10 minutes and remove from pan onto serving plate.
Pour syrup over cake.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6856 Calories from Fat 1929

% Daily Value*

Total Fat 218 g336%

Saturated Fat 54.1 g270.5%

Trans Fat 26.3 g

Cholesterol 423 mg141%

Sodium 3065.1 mg127.7%

Total Carbohydrates 1153 g384.5%

Dietary Fiber 26.1 g104.6%

Sugars 653.8 g

Protein 89 g177.6%

Vitamin A 17.9% Vitamin C 193.7%

Calcium 28.8% Iron 177%

*Based on a 2000 Calorie diet


Holiday Orange Cake Recipe