Restaurant Recipes

Cooley's Cupboard Double Orange Cake

This was a favorite after-school cake in the early 1950s.

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Yield: 12 servings



  • 1 orange
  • 1 cup golden raisins
  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose 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


  1. Grease a 10 cup Bundt pan and set aside.
  2. Cake

  3. 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 set aside.
  4. 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.
  5. 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.
  6. 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 completely.


  1. 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.
  2. Ice cooled cake and serve.


Per serving: 401 calories, 16g fat, 10g saturated fat, 77mg cholesterol, 61g carbohydrates, 4g protein, 294mg sodium


Cooley's Cupboard, Evanston, Illinois

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