Preparation / Directions:
Heat oven to 350 F. Grease and flour 13x9-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 together orange peel and
pulp, raisins and 1/3 cup walnuts; set aside.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour and remaining cake ingredients at low speed until moistened; beat
3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into
greased and floured pan.
Bake at 350 F. for 35 to 45 minutes or until toothpick inserted in center
comes out clean.Drizzle reserved 1/3 cup orange juice over warm cake in pan.
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup
walnuts; sprinkle over cake. Cool completely.
12 to 16 servings
HIGH ALTITUDE - Above 3500 Feet: Increase flour to 2 cups plus 2
tablespoons.
Bake at 375 F. for 35 to 40 minutes.
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