Sour Cream Orange Cake 1965 Recipe

Name: Sour Cream Orange Cake 1965
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter; 1 1/2 cups sugar; 1 teaspoon grated fresh orange zest; 2 large eggs; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup sour cream; 1/2 cup fresh orange juice; 3/4 cup golden raisin, finely chopped; 1/4 cup dates, chopped; 1/2 cup walnuts, chopped; 2 tablespoons honey; 1/3 cup fresh orange juice

Servings: persons

3/4 cup butter
1 1/2 cups sugar
1 teaspoon grated fresh orange zest
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup sour cream
1/2 cup fresh orange juice
3/4 cup golden raisin, finely chopped
1/4 cup dates, chopped
1/2 cup walnuts, chopped
2 tablespoons honey
1/3 cup fresh orange juice

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

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sour Cream Orange Cake 1965

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions