Danish Orange Cake Recipe

Name: Danish Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. brown sugar; juice of 1 orange; 1 c. white sugar; 2 c. plain or self-rising flour (if plain flour add 1/2 tsp. salt, 1 tsp. soda and 1/2 tsp. baking powder); 1/2 c. shortening; 2 eggs; 1 c. buttermilk; 1 c. ground raisins; 1 small orange peel; ground nuts (optional)

Servings: persons

1 c. brown sugar
juice of 1 orange
1 c. white sugar
2 c. plain or self-rising flour (if plain flour add 1/2 tsp. salt, 1 tsp. soda and 1/2 tsp. baking powder)
1/2 c. shortening
2 eggs
1 c. buttermilk
1 c. ground raisins
1 small orange peel
ground nuts (optional)

1
Set aside first 2 ingredients for topping.
2
Sift dry ingredients and mix well.
3
Add shortening and milk.
4
Beat 2 minutes.
5
Add egg.
6
Beat 2 more minutes.
7
Fold in ground raisins, ground orange peel and nuts.
8
Bake in tube pan at 350u00b0 for 35 to 45 minutes or until tests done.
9
Pour brown sugar and orange juice (heated) over cake while still in pan.

1406

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. brown sugar, juice of 1 orange, 1 c. white sugar, 2 c. plain or self-rising flour (if plain flour add 1/2 tsp. salt, 1 tsp. soda and 1/2 tsp. baking powder), and more.

Yes, Danish Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Danish Orange Cake

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