Glazed Orange Cake

    1 hour 25 minutes

    This is a beautiful orange cake with raisins and walnuts and a hot orange glaze poured over the cake after baking.

    27 people made this

    Serves: 16 

    • 250g butter
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 cup sour cream
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 cup (150g) raisins
    • 1/2 cup (60g) walnuts
    • 2 tablespoons orange zest
    • 1/2 cup (110g) white sugar
    • 1/4 cup (65ml) orange juice

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm ring tin.
    2. Cream butter or margarine and 1 cup sugar. Add eggs and beat well with an electric mixer at medium speed. Mix in sour cream and vanilla. Combine flour and bicarb soda: add to creamed mixture, blending just until moistened. Stir in raisins, walnuts and orange zest. Mix well. Pour batter into prepared pan.
    3. Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.
    4. Dissolve 1/2 cup sugar in orange juice. Pour over hot cake. Cool completely in pan.

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    Reviews in English (26)


    I wonder if the glaze is supposed to make the top get a little crunchy? That's the only thing I can think of. I have a recipe called "Louisiana Crunch Cake" that is also an orange cake. It has a topping made of 2 TB flour, 3 TB brown sugar, 3 TB confectioners sugar, 1/4 tsp orange extract and 1/4 tsp orange rind. You combine the topping ingredients combine with 3/4 cup of the cake batter and pour into bottom of the Bundt pan and then top with remaining cake batter. That addition might add the crunch to this cake that people are looking for.  -  29 Sep 2004  (Review from Allrecipes USA and Canada)


    The four star rating is only because this is boldly orange flavored, a bit too much for my liking. For those that might appeal to, then this is definitely a five star cake. Given the ratio of sugar, butter and flour, I doubled the number of eggs which resulted in an incredibly moist cake. Obviously the orange syrup, which soaked into the cake, played a big part in that as well! I thought dried cherries would be a nice complement so I used those instead of the raisins. While the walnuts and raisins (or in my case cherries) are certainly a good fit for this cake, this is one occasion, probably because this cake is SO full of flavor, that I'd prefer this cake without either. Were I to make this again I would also cut the amount of orange zest in half for a more subtle orange flavor. I made this in mini Bundtlette cake pans for individual cakes.  -  16 Nov 2009  (Review from Allrecipes USA and Canada)


    Moist and delicious, but mine didn't really have a "crunch." It seemed done at 50 minutes so I took it out. Added 1 Tb triple sec to the glaze and it was great (highly recommend this). Used 3/4 c vanilla yogurt cuz I didn't have sour cream and added 1/4 cup fresh OJ to the cake. Used dried cranberries and 1/2 c mini choc chips. Poked with toothpick before spooning on glaze. When I turned it out after completely cool, the other side looked rather plain so next time I will make more glaze for the top. I plan on making this one for Christmas!  -  29 Sep 2004  (Review from Allrecipes USA and Canada)