Sour Cream Orange Cake 1965 – a delicious recipe with butter, sugar, orange zest, eggs, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease heavily and flour a 9 x 13 cake pan. Set aside.
2
Cream butter or margarine with the sugar until light and fluffy.
3
Add in the orange zest and beat well.
4
Add eggs one at a time, beating after each one is added.
5
Measure then sift the flour with soda three times.
6
Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture.
7
Fold in the dates, nuts and raisins.
8
Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done.
9
Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake.
10
Keep in the oven baking for at least another 6 minutes longer until tester shows done.
11
Cool in pan on wire rack.
1144
kcal
Calories
61
g
Fat
139
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3/4 cup butter, 1 1/2 cups sugar, 1 teaspoon grated fresh orange zest, 2 large eggs, and more.
Yes, Sour Cream Orange Cake 1965 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.
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