1950's Orange & Raisin Cake

This cake won the Pillsbury Bake-off Contest in 1950.

The winner was Mrs. Lily Wuebel, from Redwood City, California and the original name for this beauty was "Orange Kiss Me Cake".
Her prize money was $25,000 back then, a lot of dough.

This wins the 2016 bake-off in my kitchen, this winter.
No prize money here, but I loved this cake. So homey and cozy with a cup of coffee.

It makes a big cake, in a 9 x 13 pan, so you can eat it for a few days.

The original recipe used Crisco shortening, but does anyone use that stuff anymore? I used butter.
It's delicious. So moist with the ground up raisins.

Vintage Orange & Raisin Cake (adapted from Pillsbury):

1 large navel orange (or 2 clementines)
1 cup raisins
1/3 cup walnuts
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup butter, softened
2 eggs

1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts

Heat oven to 350°F. Grease and flour 13x9-inch pan.

In a food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.

In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.

Bake at 350°F. for 35-40 minutes or until toothpick inserted in center comes out clean.

Drizzle reserved 1/3 cup orange juice over warm cake in pan.

In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled.

Next time, I will just mix all the icing ingredients together to make it easier.

Cut yourself a square and enjoy!


Alicia said…
Now this is something I can make, but I'm going to have to replace the raisins for chocolate. It just won't do in my house, it will get picked through and
that would be such a waste of this delicious recipe.
Stacey Snacks said…
It's a raisin cake.....would not work with choc chips.....the raisins get ground up in the mix, no one will know there are raisings.....it makes a nice sticky chewy consistency.

Anonymous said…
1950. My GOD - that was 66 years ago!

Sunday, Monday HAPPY DAYS. Etc.

I'm thinking this is somewhat similar to the Sticky Toffee Pudding Cakes that were all the rage in restaurants a while back.

Am I right?
Ciao Chow Linda said…
I have a feeling this is a cake similar in stickiness and goodness to that King Arthur flour cake I recently posted, but with an orange-y flavor - definitely one to make this weekend.
Just want to be sure, you're supposed to juice the oranges before grinding them up? Thank you.
Stacey Snacks said…
As the recipe reads, and the picture shows......grind up the whole large orange. Skin and pulp.

You can use orange juice from a container for the 1/3 cup of juice for the glaze.......

pachamama said…
Stacey, do you think dates could replace raisins? Either way sounds delicious. Thank you for helping make my days sweeter with your posts. I so look forward to finding your email each day. And I love your posts on Paris. Thank you!
Stacey Snacks said…

That's a great idea....I love dates, and I think they would work here..........it would be more like a sticky date cake, but I love that!

Have a great weekend, let me know if you try it.

Anonymous said…
Although I do not like raisins, I trust you and did not want to miss this cake. I did sub dates for the raisins. It is a delightful unusual cake. The processed orange with peel makes a really special flavor. Thank you for this recipe. I will make it often.
Deborah said…
My mom, who wasn't much of a cook, made this and it was wonderful. Thanks. I'm happy to have the recipe.
janet said…
My mother made this cake in the fifties, and I have been looking for the recipe. Thanks. i will substitute olive oil for the butter and turbinado sugar for the white sugar....Thanks again.