Sockarooni Orange Kiss Me Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together. Set aside.
• In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.

Steps:

• 1. Preheat oven to 350 F -- makes 12x8x2 or 13x9x2 cake -- Grease and lightly flour baking pan -- For best results all ingredients should be room temperature
• 2. Juice the orange and set aside for the topping.
• 3. GRIND the orange pulp and rind in a grinder or food processor along with the raisins and walnuts
• 4. SIFT together the flour, soda, salt and sugar Note: If you use Self Rising flour omit the salt and decrease the soda to 1/4 teaspoon.
• 5. ADD the butter and 3/4 cup of the milk
• 6. Beat for 2 minutes on slow speed, then beat 2 minutes at medium speed
• 7. ADD the eggs and the rest of the milk (1/2 C) and beat for 2 more minutes
• 8. FOLD in the orange/raisin/nut mixture then pour into well-greased and lightly floured pan
• 9. Bake 350 F for 40-50 minutes
• 10. DRIZZLE the orange juice over the warm cake (probably about 1/3 of a cup)
• 11. COMBINE topping ingredients and sprinkle them over the cake
• 12. DECORATE with very thin orange slices and let it finish cooling -- some people do not like the orange slices on the cake so they simply leave them off -- up to you.
• 13. ALTERNATIVE #1: Some people are more sensitive to the taste of the ground up orange rind with the pith which is what adds the slightly bitter after taste, for them, so they substitute the following for the ground up pulp and rind: 2 tsp grated orange zest, 1/4 cup fresh orange juice
• 14. ALTERNATIVE #2: Some people simply use 6 oz. frozen orange juice concentrate, thawed, divided -- instead of the orange, or the zest -- this would make preparation much speedier, too. I think it would also lack a little in flavor and texture, but would certainly not be "bad."
• 15. ALTERNATIVE #3: Kathryn May 4, 2012 at 8:25 PM said: my mom had this same recipe... almost. All the ingredients are identical except the nut topping in her recipe called for: 1/3 cup sugar, 1/3 cup chopped walnuts, and 1 tsp vinegar. Mixing them together makes a crumbly topping you sprinkle over the top while still warm after drizzling the OJ concentrate. The topping is fabulous! This was my favorite cake growing up - I would ask for it every birthday when younger until I discovered german chocolate cake. I still make this several times/year to take to work as a coffee cake for early morning meetings - it is gone in minutes.

Steps:

• 1. Preheat oven to 350. Grease a 10 inch Bundt or tube pan.
• 2. In large bowl, beat eggs. Add spaghetti sauce, orange juice and oil. Mix well.
• 3. In another large bowl, mix flour, sugar, pumpkin pie spice, baking powder and baking soda. Add flour mixture to egg mixture and beat slowly til mixed. Add raisins and almonds and mix well. Pour batter into prepared pan and bake for 40 to 50 minutes or til toothpick inserted into center of cake comes out clean.
• 4. Cool cake on rack for 15 minutes. Remove cake from pan and cool completely.
• 5. For frosting, mix cream cheese, butter, orange juice and orange zest in a large bowl. Beat til light and fluffy. Gradually add powdered sugar, beating til frosting is smooth. Spread frosting on cooled cake. Garnish cake with dried cherries and sliced almonds. Cut the cake into wedges to serve. Serves 12

Steps:

• 1. Heat oven to 350. Bake for 40 to 45 minutes. Grease and flour 13x9 in glass baking dish.
• 2. Combine 1/2 cup (4oz) orange juice concentrate with remaining ingredients in a large bowl. Blend at lowest speed of mixer 30 seconds. Beat 3 minutes at med. speed. Pour into pan. Bake as above.
• 3. Drizzle remaining orange juice over warm cake; Mix topping sprinkle over cake

Steps:

• Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
• Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade, or food mill, grind orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
• In a large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
• Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Drizzle reserved 1/3 cup orange juice over warm cake in pan.
• In a small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour, or until completely cooled.
• Time does not include cooling time.

Steps:

• Grease and flour 7 x 11-inch pan. Set oven to 350* F.
• Sift together flour, sugar, soda and salt. Add softened butter, milk and 1/2 cup orange juice concentrate. (Reserve rest of orange juice for cake glaze.).
• Beat with electric mixer until well mixed, approximately 2 minutes. Add unbeaten eggs, beat 2 minutes. Fold in raisins and chopped walnuts with a spatula or large spoon.
• Turn into well-greased and lightly floured 7 x 11" pan. Bake for 30 to 35 minutes or until cake test done. (Bake for 25 to 30 minutes if using round layer pans.).
• Orange-Nut Topping: Drizzle rest of orange juice concentrate over cake while still warm. Combine sugar, cinnamon and walnuts; sprinkle over cake.