Cooley's Cupboard Double Orange Cake
This was a favorite after-school cake in the early 1950s.
- 1 orange
- 1 cup golden raisins
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup orange juice
- 3 tablespoons butter
- 2 cups confectioners' sugar
- 1 tablespoon grated orange rind (colored portion only)
- 3 tablespoons orange juice
- Grease a 10-cup Bundt pan and set aside.
- Juice orange, reserving colored portion of rind. Place rind, raisins and reserved
juice in food processor fitted with metal blade. Process until finely chopped and
- In a large bowl of an electric mixer, cream butter and sugar until fluffy. Add
eggs, one at a time, beating well after each addition. Add reserved raisin-orange
rind/juice mixture to bowl and stir to combine.
- In another bowl, combine flour and baking soda. Add to batter alternately with
the buttermilk, mixing until combined. Pour batter into prepared pan; bake in a
preheated 350 degrees F oven for 45 minutes or until wooden pick inserted in center of cake
comes out clean.
- Remove from oven and place pan on wire rack, leaving cake in pan. Using a wooden
chopstick or end of a wooden spoon, poke holes through cake. Pour 1/2 cup orange
juice over cake, letting it run into holes. Cool in pan 30 minutes. Release; cool
- For icing: in a large bowl of an electric mixer, beat butter, confectioners'
sugar, orange rind and juice until smooth and fluffy, about 4 minutes. Refrigerate
until icing reaches spreading consistency.
- Ice cooled cake and serve.
Makes 12 servings.
Nutrition facts per serving: 401 calories, 16 g fat, 10 g saturated fat,
77 mg cholesterol, 61 g carbohydrates, 4 g protein, 294 mg sodium
Source: Cooley's Cupboard, Evanston, Illinois