Go Back
+ servings
orange cake
Print Recipe
4.8 from 5 votes

Mom's Orange Cake (Caka't Pertikaleh)

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


  • 3/4 cups unsalted butter (softened, plus extra for greasing the pan)
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1 cup milk
  • zest of one orange
  • 1 tsp. vanilla
  • 2 tsp. lemon juice
  • 2 T. orange juice
  • 2-1/2 cups flour (plus some to dust the pan)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup walnuts
  • 1/2 cup raisins


  • Preheat oven to 350 degrees F.
  • Grease a bundt cake with some butter, then dust with flour.
  • Mix butter and sugar with an electric mixer until blended.
  • Add eggs, milk, orange zest, vanilla, lemon juice, and orange juice. Mix to incorporate.
  • In a separate bowl, mix flour, baking soda, baking powder, and salt. Slowly pour the dry ingredients into the wet ones. Mix until thoroughly blended.
  • Place walnuts and raisins in a small bowl and dust with a tablespoon of flour. This will keep the walnuts and raisins from sinking to the bottom of the cake once it's cooked.
  • Fold the walnuts, and raisins into the batter. Pour the batter into the bundt cake pan.
  • Bake for one hour, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the cake in the pan for 15 minutes. To un-mold the cake, place a large, flat plate over the pan and flip the cake onto the plate. Cool for at least an hour before slicing.


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