2 c Flour; * see note
1 Orange
1 c Raisins
1/3 c Walnuts
1 c Sugar
1 ts Baking soda
1 ts Salt
1 c Milk
1/2 c Shortening
2 lg Eggs
Topping: Orange juice 1/3 c Sugar
1 ts Cinnamon
1/4 c Walnuts; finely chop
Orange slices; garnish Recipe by: Jo Merrill * this recipe was the 1950 $25,000 winner in the Pillsbury bakeoff. It recommends Pillsbury’s Best all-purpose flour or unbleached flour. Do not use self rising flour. Preheat oven to 350 degrees. (325 if using a glass pan) Grease (not oil) and flour a 13 x 9 baking pan. Lightly spoon flour into measuring cup; level off. Squeeze orange; reserve 1/3 cup juice. Grind orange peel and pulp, raisins and 1/3 cup walnuts together; set aside. In large bowl, blend flour, sugar, soda, salt, milk, shortening and eggs. Beat for 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan. Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Topping: Drizzle reserved orange juice over warm cake. Combine sugar, cinnamon and walnuts; sprinkle over cake. Garnish with orange slices if desired. High altitudes: Above 3500 feet, add 2 Tablespoons flour; bake at 375 degrees for 35-40 minutes. Recipe from Best Recipes From The Backs of Boxes, Bottles, Cans and Jars—Jo Merrill —–