A surprisingly delicious cake containing an entire orange - ground up. Makes me think about cold Scandinavian winters or chilly springs and what a treat this hearty orange cake would be with tea or coffee. Anyone who knows more context on this recipe, please share in the comments, we’d love to hear from you.

Orange Cake

from Lucille Hartwig

1 cup white sugar

1/2 cup shortening

2 eggs

1 cup sour milk

2 cups flour

1 teaspoon soda

1 teaspoon vanilla

1/2 teaspoon salt

1 orange, ground

1 cup raisins and ground nuts

Method:

Pre-heat oven to 350 degrees F. Grease and lightly flour a Bundt pan (or pan of your choice).

Grind the orange (peel + pulp), 1 cup raisins and 1/2 cup of nuts (I used walnuts) together in a blender or food processor. Set aside.

Cream shortening, sour milk (I used sour cream because that’s what I had on hand!) eggs and vanilla.

In a large bowl, combine flour (I used Gluten Free flour), sugar, baking soda, salt. Add creamed mixture to dry and beat at medium speed for 3 minutes. Stir in orange-raisin-nut mixture.

Pour into your prepared pan and bake in pre-heated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

I loved this cake warm and without icing but I think a drizzle of a simple powdered sugar icing would be suitable and perhaps a sprinkle of cinnamon too…YUM! We loved it and I hope you do too.