Winter has always been the best time for top-notch citrus, and my love for cake will never go out of style. So, picture my joy when I stumbled upon the Orange Kiss Me Cake—the 1950 Pillsbury Bake-Off Contest champion—making its way around the internet.
You might wonder why it's called Kiss Me Cake. Well, my research unveiled that it got its name from the Broadway musical "Kiss Me Kate," which premiered in 1948. Online baking enthusiasts claim to swear by this cake, making it a staple for decades. One commenter shared, "My mother clipped this recipe from the newspaper in 1950, and it's been a family favorite for three generations!"
Eager to lift my spirits on a gloomy snowy January day, I gathered my ingredients and took a shot at this vibrant bake.
Ingredients for Orange Kiss Me Cake: To whip up this cake, grab flour, sugar, butter, eggs, milk, salt, baking soda, an orange, orange juice, cinnamon, walnuts, and raisins. Grease and flour a 13x9-inch pan. Squeeze the orange, remove the seeds, and save about 1/3 cup of juice for later. In a blender or food processor, grind the orange peel and pulp, raisins, and 1/3 cup walnuts. Set this mixture aside.
Add flour to a large bowl, then toss in the remaining cake ingredients. Mix at low speed until moistened, then beat for 3 minutes. Stir in the orange-raisin-walnut mixture. Pour the batter into your prepared pan and bake at 350°F for 35 to 45 minutes. Once out of the oven, drizzle the warm cake with the saved orange juice. In a small bowl, mix sugar and cinnamon, stir in the remaining 1/4 cup walnuts, and sprinkle it over the cake. Let the cake cool completely before serving.
My Thoughts on Orange Kiss Me Cake: I genuinely adored this Orange Kiss Me Cake. And it's not just because the 1950 Pillsbury Bake-Off Winner, Lily Wuebel from Redwood City, California, shares a strangely similar last name to mine. The recipe nailed the perfect balance of zest and sweetness. It was light enough for an afternoon snack or an evening dessert, and being made in a 9x13-inch pan without frosting made it hassle-free. The walnuts added a delightful crunch, and the raisins gave it a carrot cake vibe. I may have indulged in a slice topped with whipped cream cheese for breakfast, and it might have been the most delightful thing I ate all week!
Now, let me confess that I accidentally bought blood oranges. However, it turned out to be a happy mistake. Not only did the blood orange give my cake a pleasing peachy hue, but it also reminded me of my favorite Blood Orange Olive Oil Cake by Melissa Clark, a staple in my home.
Tips for Making Orange Kiss Me Cake:
- Opt for organic oranges for the best quality, as the recipe uses the whole fruit, peel included.
- Toast the nuts for a richer flavor; it enhances their nuttiness.
- Get creative with your raisins—golden raisins or other dried fruits like cranberries, apricots, or dates work well.
- Adjust the orange to your taste; if the whole fruit's pithy flavor is too strong, reviewers suggest using orange zest with a 1/4 cup of orange juice instead.
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