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orange bundt cake with a slice cut out
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4.91 from 44 votes

Mom's Orange Cake

Delicious and moist, orange cake, full of raisins and walnuts.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Assyrian, Middle Eastern
Servings: 12 slices
Calories: 307kcal

Ingredients

  • ¾ cups unsalted butter (softened, plus extra for greasing the pan)
  • cups sugar
  • 3 large eggs
  • 1 cup milk
  • 1 orange (zested and juiced)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 4 oz applesauce
  • cups all-purpose flour (plus some to dust the pan)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cardamom
  • ½ teaspoon salt
  • ½ cup chopped walnuts
  • ½ cup raisins

Orange Glaze

  • 1 cup powdered sugar
  • 2 teaspoon orange zest
  • 2 tablespoon freshly squeezed orange juice

Instructions

  • Preheat oven to 350 degrees F.
  • Generously grease a bundt cake pan with butter or cooking spray, then dust with flour.
  • Cream room temperature butter with the paddle attachment on medium speed, then mix in sugar. Beat until blended.
  • Whisk eggs then add to the mixing bowl along with milk, apple sauce, vanilla, 3 tablespoons of orange juice, and 1 tablespoon of lemon juice. Beat on medium to high speed until blended.
  • In a separate bowl, stir flour, baking soda, baking powder, cardamom, and salt. Add orange zest (set a few teaspoons aside if you plan on making an orange glaze).
  • Pour half of the flour mixture into the mixer and stir on low speed until incorporated. Stir walnuts and raisins into the remaining flour to coat. Pour the remaining flour into the mixer and beat just until blended.
  • Pour the batter into the prepared pan. Bake the cake for one hour, or until a toothpick inserted into the cake comes out clean.
  • Cool the cake in the pan for approximately 10 minutes. To un-mold, place a large, flat plate or wire rack over the pan and flip the cake over. Allow to cool completely before cutting.

Orange Glaze (optional)

  • To make the orange glaze, mix powdered sugar with the remaining orange zest and approximately 2 tablespoons of freshly squeezed orange juice until smooth. Drizzle the glaze over the top of the warm cake.

Notes

  • If you don't have oranges, you can use tangelos or tangerines.
  • Lemon zest can also be added to the batter.
  • Mixing the walnuts and raisins in the flour first will keep them from sinking to the bottom of the cake once it's cooked so don't skip this step! 
  • The glaze is perfect for "gluing" pieces of the orange cake back on if they stick to the pan after unmolding the cake. It's also great for hiding imperfections.
  • Store cake on the counter for a few days, then after that, store in the refrigerator.
  • To freeze, wrap the cake in plastic wrap, then aluminum foil before storing in the freezer.

Nutrition

Serving: 1slice | Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 167mg | Fiber: 1g | Sugar: 28g