Sockarooni Orange Kiss Me Cake Recipes

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ORANGE KISS ME CAKE (1950 WINNER)



Orange Kiss Me Cake (1950 Winner) image

This was written in a hand other than my mother's but the writer's name is not on it. From doing research I found that it is the winner of the 1950 Pillsbury Bake-Off Contest. Lily Wuebel from Redwood City, CA. created this one and probably named it after the Broadway musical "Kiss Me Kate" which had opened in 1948. There are...

Provided by Marcia McCance

Categories     Fruit Desserts

Number Of Ingredients 18

GRIND TOGETHER AND SET ASIDE:
1 large orange (pulp and rind) reserve juice for topping
1 c raisins (any kind)
1/3 c walnuts (pecans are ok, too)
CAKE BATTER:
2 c sifted ap flour
1 tsp baking soda
1 tsp salt
1 c sugar
1/2 c butter
1 1/4 c milk (divided)
2 whole eggs, unbeaten
TOPPING:
juice from above orange
1/3 c sugar
1 tsp cinnamon
1/4 c chopped walnuts
1 orange -- sliced very thin for decorating

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.

SOCKAROONI ORANGE KISS ME CAKE



Sockarooni Orange Kiss Me Cake image

No one will ever guess the secret ingredient in this sweet and tangy cake, which secured a 1997 runner up prize in the good housekeeping contest.

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 19

2 large eggs
1 cup newman's own sockarooni spaghetti sauce
3/4 cup freshly squeezed orange juice
1/2 cup vegetable oil
3 cups flour
1 1/2 cups sugar
2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 cups golden raisins
1 cup chopped almonds
frosting:
6 oz. low fat cream cheese, softened
2 tbsp. unsalted butter or margarine, softened
1/4 cup freshly squeezed orange juice
1/2 tsp. freshly grated orange zest
1 lb. powdered sugar
dried cherries for garnish
almond slices for garnish

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

ORANGE KISS-ME CAKE



Orange Kiss-Me Cake image

A whole orange is ground up and added to this cake along with raisins and walnuts. A delightful fruit filled cake!

Provided by Bea Gassman

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 14

1 whole orange, with peel
1 cup raisins
⅓ cup chopped walnuts
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
½ cup shortening
2 eggs
⅓ cup white sugar
1 teaspoon ground cinnamon
¼ cup finely chopped walnuts
1 orange, sliced in rounds

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.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 27.3 g, Cholesterol 18.9 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 160.4 mg, Sugar 16.4 g

RETRO ORANGE KISS-ME CAKE



Retro Orange Kiss-Me Cake image

This cake took the country by storm in 1950 when it won the second Pillsbury Bake-Off. Lily Wuebel of Redwood City pocketed $25,000 for her winning creation. Here it is. From Pillsbury.

Provided by BecR2400

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

1 orange
1 cup raisins
1/3 cup walnuts
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup margarine, softened (or butter or shortening)
2 eggs
1/3 cup orange juice, reserved from orange used in cake
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts

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.

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