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Golden Orange Crunch Cake

Charles.Durand's picture
Ingredients
  Finely chopped walnuts/Unblanched almonds / filberts 1 1⁄2 Cup (24 tbs)
  Butter 1⁄3 Cup (5.33 tbs), melted
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Lightly packed light brown sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Sifted cake flour 2 3⁄4 Cup (44 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 3⁄4 Cup (12 tbs)
  Grated orange peel 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 4
  Undiluted evaporated milk 1⁄2 Cup (8 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
Directions

Thoroughly mix the walnuts, melted butter, bread crumbs, brown sugar, and cinnamon.
Turn mixture into a 9-inch tubed pan and press firmly into an even layer on bottom and sides of pan.
Sift flour, baking powder, and salt together.
Cream the 3/4 cup butter with orange peel and extract.
Add the 1 1/2 cups sugar gradually, creaming until fluffy.
Add the eggs, one at a time, beating thoroughly after each addition.
Beating just until smooth after each addition, alternately add the dry ingredients in fourths and a mixture of the evaporated milk and orange juice in thirds to creamed mixture.
Turn batter into the prepared pan and spread evenly to edges.
Bake at 375°F 55 to 60 minutes, or until cake tests done.
Remove cake from oven to a wire rack and cool in pan 30 minutes.
Invert onto rack and remove pan.
Cool thoroughly before cutting.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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