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.
Anonymous said…
I remember making this cake with my granny in the 50s... We did squeeze the oranges .. and added two more fresh squeezed oranges .. All the juice was mixed with sugar and slowly drizzled over the entire cake making certain to drizzle down all the sides of the pan.. the pulp from the 2 extra oranges was my treat for helping , and I happily pecked away at them while we waited for it to come out of the oven... Heavenly smell... We didn't use the nuts but it was still a really good cake..
Thanks for posting this recipe... It has been the catalyst for a flood of fond baking memories at my Grands home...
Pinkdixie57 said…
My grandmother made a orange raisin cake that used ground up oranges and raisin but she used ground up orange and raisins with powder sugar and frosted the warm cake. It was the best sweet but good. Not a every day cake. Has anyone else heard of that and have the recipe.
Dixie said…
Have you heard of a orange raicakewhere you use the whole orange seeds and all. Grind them save some for the frosting and you mix in as much powder sugar not sure how much. My grandmother made it years ago on a sheet pan was for a crowd of people. Make it alot to take to work at a nursing home in Shepherd Mi. Back in the late 60s I was between 6 and 10 it was a very sweet cake. But the oranges and raisins makes it so good. Can anyone help me find the recipe?
Unknown said…
I am thrilled beyond belief to find this recipe. I grew up in the 50's and my mother made this cake. I have never forgotten it and I am 78 years old. I will be making it asap!! Thank you, thank you!! Judy
Unknown said…
I am thrilled beyond belief to find this recipe. I grew up in the 50's and my mother made this cake. I have never forgotten it and I am 78 years old. I will be making it asap!! Thank you, thank you!! Judy
Unknown said…
My Grandmother made this. She just used orange juice and ground the raisins. She frosted it with chocolate frosting. It is my 2nd favorite cake, after Sacher Torte. I am 73. Loved my Grandmas cake.