Orange Raisin Cake
Brighten your dessert table with this irresistible Orange Raisin Cake, a moist and flavorful treat brimming with citrusy vibrance and chewy bursts of raisins. The cake’s tender crumb comes from freshly squeezed orange juice, rich butter, and a hint of milk, while orange zest adds a fragrant and zesty twist. Perfectly balanced with a touch of sweetness, this easy-to-make cake is ideal for gatherings, brunches, or as a comforting afternoon snack. Detailed instructions ensure simplicity, and the finishing touch of a light dusting of confectioners' sugar takes its presentation to the next level. Bake this delightful orange-infused dessert for a crowd-pleasing treat filled with homemade charm.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter (softened)
- 2 large Eggs
- 2 tablespoons Orange zest
- 0.5 cup Orange juice (freshly squeezed)
- 0.25 cup Milk
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Raisins
- 1 teaspoon Vanilla extract
- 2 tablespoons Confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the orange zest and vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with the orange juice and milk. Begin and end with the dry ingredients, mixing gently after each addition until just combined.
Fold in the raisins using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with confectioners' sugar if desired. Slice and serve!
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 551.0 g | 200% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 334.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 323 mg | 25% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
