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Orange Walnut Cake

Crisco-Grandmas-BakersJoy-Clabber-Girl-Bundt-9

Prep Time: 25 Minutes

Cook Time: 1 hour

Total Time: 1 hour 25 Minutes

Yield: 12-16 slices

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Crisco-Grandmas-BakersJoy-Clabber-Girl-Bundt-9

Ingredients

  • Baker’s Joy® No-Stick Baking Spray
  • 3/4 C. unsalted butter, softened
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 2 3/4 C. granulated sugar
  • 1/3 C. Crisco® Pure Vegetable Oil or Pure Canola Oil
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 Tbsp. Grandma’s® Molasses
  • 1 orange, zested
  • 2 egg yolks, cold
  • 4 whole eggs, cold
  • 2 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1/2 C. finely chopped walnuts
  • 1/2 C. buttermilk

Directions

  1. Pre-heat oven to 350°F
  2. Generously spray a 10″ Bundt® pan with baking spray; set aside.
  3. With a mixer, cream the butter and shortening together until smooth (2-3 minutes).
  4. Add the sugar and beat on med-high speed until very light in color; scrape the sides and bottom of the bowl once or twice. Place the mixing bowl in the refrigerator while you prepare the next steps.
  5. In a large measuring cup, add the oil, vanilla, molasses, and orange zest. Whisk to combine; set aside.
  6. In a large bowl, whisk together the flour, baking powder, salt, and walnuts. Make sure the mixture is well blended; set aside.
  7. Remove mixing bowl from refrigerator and add the oil/zest mixture. Mix to combine.
  8. Add the egg yolks, one at time. Then add the whole eggs, one at a time. Be sure to blend each egg in well before adding the next. Scrape the sides of the bowl as needed.
  9. On low speed, add a third of the flour mixture followed by half of the buttermilk; repeat until you’ve added the last of the flour.  Mix just until incorporated. Scrape the sides and bottom of the bowl and mix on low for 10-20 more seconds.
  10. Pour the batter into the prepared pan and bake for 45 min – 1 hour, or until a toothpick inserted in the center comes out clean.
  11. Place the cake in the pan on a wire rack to cool for 15-20 minutes. After cooling, gently tap the pan a couple of times on the counter to loosen, then turn over onto a serving platter. Cool completely. Dust with powdered sugar if desired.

 

Orange Walnut Cake

Crisco-Grandmas-BakersJoy-Clabber-Girl-Bundt-9

Prep Time: 25 Minutes

Cook Time: 1 hour

Total Time: 1 hour 25 Minutes

Yield: 12-16 slices

Ingredients

  • Baker’s Joy® No-Stick Baking Spray
  • 3/4 C. unsalted butter, softened
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 2 3/4 C. granulated sugar
  • 1/3 C. Crisco® Pure Vegetable Oil or Pure Canola Oil
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 Tbsp. Grandma’s® Molasses
  • 1 orange, zested
  • 2 egg yolks, cold
  • 4 whole eggs, cold
  • 2 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1/2 C. finely chopped walnuts
  • 1/2 C. buttermilk

Directions

  1. Pre-heat oven to 350°F
  2. Generously spray a 10″ Bundt® pan with baking spray; set aside.
  3. With a mixer, cream the butter and shortening together until smooth (2-3 minutes).
  4. Add the sugar and beat on med-high speed until very light in color; scrape the sides and bottom of the bowl once or twice. Place the mixing bowl in the refrigerator while you prepare the next steps.
  5. In a large measuring cup, add the oil, vanilla, molasses, and orange zest. Whisk to combine; set aside.
  6. In a large bowl, whisk together the flour, baking powder, salt, and walnuts. Make sure the mixture is well blended; set aside.
  7. Remove mixing bowl from refrigerator and add the oil/zest mixture. Mix to combine.
  8. Add the egg yolks, one at time. Then add the whole eggs, one at a time. Be sure to blend each egg in well before adding the next. Scrape the sides of the bowl as needed.
  9. On low speed, add a third of the flour mixture followed by half of the buttermilk; repeat until you’ve added the last of the flour.  Mix just until incorporated. Scrape the sides and bottom of the bowl and mix on low for 10-20 more seconds.
  10. Pour the batter into the prepared pan and bake for 45 min – 1 hour, or until a toothpick inserted in the center comes out clean.
  11. Place the cake in the pan on a wire rack to cool for 15-20 minutes. After cooling, gently tap the pan a couple of times on the counter to loosen, then turn over onto a serving platter. Cool completely. Dust with powdered sugar if desired.

 

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