Orange Raisin Cake

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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups seedless raisins
3/4 cup orange juice
3/4 cup milk
2 1/3 cups pre-sifted Monarch soft wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1 cup coarsely chopped walnuts

Grind in food chopper with medium blade, raisins.
Heat and pour over raisins, orange juice.
Allow to cool and mix with milk.
Sift together flour, baking powder, baking soda and salt.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with raisin mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Blend in nuts.
Turn into prepared pans.
Bake for 30 to 35 mintues, or until cake springs back when lightly touched.
Cool 10 minutes.
Remove from pans and cool.
Frost with Brown Sugar Icing.
 
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