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Apple Cake with Orange Topping

This delicious apple cake is the perfect fall recipe. Bake it in a beautiful bundt pan and then top it with a perfect orange glaze. Everyone will want seconds.


  • 1/2 cup butter, very soft or melted
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons lemon and/or orange peel or 1 teaspoon lemon and/or orange extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 cups grated chopped cooking apples
  • Juice of 1 lemon
  • Raisins soaked in orange juice (optional)


  1. Beat fats and sugar until fluffy, add eggs, extract/peel, and vanilla, beat again.
  2. Sift flour, baking powder, cinnamon and salt, add to batter.
  3. Add apples, lemon juice, and raisins, mix well.
  4. Bake 1 1/2 hours at 350 degrees F in a very-well-greased and floured Angel food tube pan or a Bundt pan. Test with a toothpick for doneness.
  5. Place the pan upside down on a plate and let cool for 15-20 min before removing pan.

    To Make Orange Topping:

    2 oranges
    1 cup water
    3/4 cup sugar
    1/4 cup lemon juice
    1/4 cup honey (or 1/3 cup maple syrup, or 1/3 cup extra sugar)

    Juice oranges; combine juice with remaining ingredients and set aside. Cut oranges into quarters, then thin slices; cook orange slices in water to cover (not 1 cup water---that goes in juice mixture) until tender, 20 minutes. Drain. Add reserved ingredients, and cook until thick and sweet and syrupy and well-candied, about 30 minutes.

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Help! I got lost in directions for making the orange topping. Do you keep the orange slices or the liquid they were simmered in? If anyone has made this, I would appreciate your feed back. I think the cake sounds really good.


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