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orange bundt cake with a slice cut out
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4.67 from 6 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


  • 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


  • Preheat oven to 350 degrees F.
  • Generously grease a bundt cake pan with butter, then dust with flour.
  • Zest and juice the orange and juice the lemon. 
  • Cream butter, 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 until blended.
  • In a separate bowl, stir flour, baking soda, baking powder, cardamom, and salt. Add all the orange zest, but set a few teaspoons aside if you plan on making an orange glaze.
  • Pour half of the flour mixture into the mixer and stir 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 bundt cake 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 the cake, 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 remaining orange zest and approximately 2 tablespoons of freshly squeezed orange juice until smooth. Drizzle the glaze over the top of the warm cake.


  • 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 cake back on if they stick to the pan after unmolding the cake. It's also great for hiding imperfections.


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