Orange Crunch Cake
Need a lacto ovo vegetarian dessert? Orange Crunch Cake could be a great recipe to try. This recipe serves 10. One serving contains 437 calories, 6g of protein, and 28g of fat. If you have baking soda, cream, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Orange Crunch Cake, Orange Crunch Cake, and Orange Crunch Cake are very similar to this recipe.
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan.
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 baking soda: add to creamed mixture, blending just until moistened. Stir in raisins, walnuts, and orange rind.
Pour batter into prepared pan.
Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.
Dissolve 1/2 cup sugar in orange juice.
Pour over hot cake. Cool completely in pan.
Recommended wine: Cream Sherry, Port Wine, Moscato Dasti
Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.