Tropical Treat Cake
Submitted by donnaern
A moist, old-fashioned cake made with a whole unpeeled orange, banana, and raisins chopped in the food processor, baked with buttermilk and cinnamon. Rustic, fruity, and deeply satisfying.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsHere’s a trick your grandma probably knew: you can throw an entire orange into a cake, peel and all.
The whole fruit gets chopped in the food processor with banana and raisins, creating a chunky, fragrant base that’s loaded with natural sweetness and citrus oil from the peel.
That fruit mixture gets folded into a buttermilk batter spiced with cinnamon and baked until golden in a simple 9-inch square pan. No fancy layers, no fussy frosting. Just dense, moist cake that tastes like a warm hug.
Chef Tips
- Use a navel orange and make sure to remove all seeds. The peel adds incredible citrus flavor and keeps the cake extra moist.
- Don’t overmix after adding the dry ingredients to the buttermilk. A few lumps are better than a tough crumb.
- This cake gets even better the next day as the flavors meld. Store it covered at room temperature.
Ingredients
Directions
Cut unpeeled orange into pieces; remove seeds.
Combine orange, banana, and raisins in food processor until coarsely chopped.
Combine flour, soda, cinnamon and salt.
Cream shortning, sugar and eggs in large bowl and beat until light and fluffy.
Stir in fruit mixture. Add dry ingredients alternately with buttermilk and vanilla mixing lightly after each addition.
Spread batter into a greased 9 inch square baking pan.
Bake at 350℉ (180℃). for 55 to 60 minutes.
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