Louisiana Cajun Orange Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I translated this recipe from my high school French textbook something like 18 years ago. I know that the ground-up whole orange part sounds a little weird, but don't worry-it keeps the cake from being too sweet, and the slight bitterness the pith adds to it actually works quite well. (Prep time is estimated) Ingredients:
1 orange, cut in pieces (with rind) |
1 cup raisins |
1/3 cup pecans (or other nuts) |
2 cups flour |
1 cup sugar |
1 cup milk |
1/2 cup butter or 1/2 cup margarine |
1 teaspoon salt |
1 teaspoon baking soda |
2 eggs |
1/4 cup orange juice (about 1 orange) |
1/4 cup pecans |
1/3 cup sugar |
1 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350°F.
2. Cut one orange into pieces, remove all pits.
3. Grind orange pieces, rind and all, in a blender or food processor.
4. Remove ground orange pulp to a small bowl.
5. Grind nuts and raisins.
6. Add nut and raisin mixture to ground orange pulp and mix.
7. Combine dry ingredients in a large bowl.
8. Add milk and margarine, and beat for 2 minutes.
9. Add eggs, beat another 2 minutes.
10. Add orange, nut and raisin mixture, and mix well with a large spoon.
11. Pour into a greased and floured 13 x 9 pan.
12. Bake 40-50 minutes.
13. While cake is baking, combine remaining nuts, sugar and cinnamon for the topping.
14. Turn cake onto a serving plate and drizzle with orange juice.
15. Sprinkle with topping mixture.
16. Serve, and enjoy!
17. NOTE: To make this cake in a bundt pan, increase baking time by about 10 minutes.
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