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Sour Cream Orange Cake 1965

34 cup butter
1 12 cups sugar
1 teaspoon grated fresh orange zest
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup sour cream
12 cup fresh orange juice
34 cup golden raisin, finely chopped
14 cup dates, chopped
12 cup walnuts, chopped
2 tablespoons honey
13 cup fresh orange juice


Grease heavily and flour a 9 x 13 cake pan. Set aside. Cream butter or margarine with the sugar until light and fluffy. Add in the orange zest and beat well. Add eggs one at a time, beating after each one is added. Measure then sift the flour with soda three times. Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture. Fold in the dates, nuts and raisins. Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done. Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake. Keep in the oven baking for at least another 6 minutes longer until tester shows done. Cool in pan on wire rack.

Source: www.food.com