This is my version of the Pillsbury Orange Kiss-Me Cake, 1950 prize winning recipe. This cake is a sticky type cake, with a crumbly nutty topping. It is FINGER LICKING good, with strong orange flavors and tastes amazing warm or cold. You can serve with ice cream if you like, but I prefer to have this cake with a good cup of black coffee.
The Cake:
In a blender or food processor, loose chop together:
1 can of mandarin oranges (reserve juice for topping)
1 cup raisins
1/3 cup walnuts
set aside until later.
In a large bowl, sift together:
2 cups sifted all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sugar
Into the flour mixture beat in:
½ cup shortening (butter flavor Crisco is AMAZING in this recipe!)
¾ cup milk
Beat with an electric mixer at low speed until blended and then beat at medium speed for at least two minutes.
Gradually add:
2 eggs and ¼ cup milk.
Beat this for two more minutes and then fold in the orange raisin mixture into batter. Pour into well greased and floured 12 x 8 x 2 pan.
Bake at 350 degrees for 40-50 minutes in loaf pan or 35-45 minutes for round cake pans.
Remove from oven and poke holes all over cake with fat toothpick or small straw.
ORANGE NUT TOPPING:
drizzle 1/3 cup orange juice over the warm cake
In a bowl combine:
1/3 cup sugar, 1 tsp. cinnamon, ¼ cup chopped walnuts, sprinkle loosley over cake.
Decorate with some orange slices.
