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Author Notes: I call this a lightning cake because you make it in a flash. It’s so quick and simple and yet it has an amazing flavor, like something your grandmother might have made, that has everyone coming back for seconds. The whole orange keeps it wonderfully moist and tender so it makes a great dessert cake. —Candy Hutzell
- 1 orange, unpeeled
- 1 teaspoon baking soda
- 4 ounces butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup golden raisins or raisins
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 325°F. Grease an 8-inch-diameter cake tin and line the base with baking paper.
- Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopped. Dissolve baking soda in ½ cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to combine. Add golden raisins or raisins, and walnuts, if using, and stir with a spoon or pulse several times to just combine (don’t whizz them or they will break up).
- Pour into prepared cake tin and bake until a skewer inserted into the center comes out clean (about 1 hour). Orange Lightning Cake will keep in an airtight container for up to a week or can be frozen.
- This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on amazon.com http://amzn.to/1GxXv0v To preview the series go to http://bit.ly/1iKu2FW and for a PBS screening schedule go to http://bit.ly/1JDaUQD For more great Annabel Langbein recipes see www.annabel-langbein.com
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