You are here

Holiday Orange Cake

Holidaycooking's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4 (16 votes)