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Brandied Orange Nut Cake

Brandied Orange Nut Cake
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Yield: Serves 12

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

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  • 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)


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.



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


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

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