Return to Content

Brandied Orange Nut Cake

Brandied Orange Nut Cake
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 12

Still delicious a few days after it is made. Serve with vanilla ice cream. --Boulders Inn, New Preston, Connecticut

Ingredients:

  • 3/4 cup shortening (or margarine or butter)
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • Juice and grated rind from half an orange
  • 1/2 cup chopped nuts
  • 1/2 cup raisins
  • 1/2 teaspoon vanilla
  • Topping (recipe follows)

Instructions:

Cream shortening and sugar. Add eggs and mix until smooth. Sift flour and salt. Add soda to sour cream. Add flour and sour cream alternately to creamed mixture. Stir in orange juice and rind, nuts, raisins, and vanilla. Bake at 350 degrees F in greased and floured tube pan for about 45 minutes or until cake tests done. Pour on topping and let cake cool completely before cutting.

Topping:

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 1 ounce brandy

Instructions:

Combine all ingredients and pour over cake as soon as it is removed from oven.
Updated Tuesday, September 23rd, 2008

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111