Sockarooni Orange Kiss Me Cake

Lynnda Cloutier


No one will ever guess the secret ingredient in this sweet and tangy cake, which secured a 1997 runner up prize in the good housekeeping contest.

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2 large eggs
1 cup newman's own sockarooni spaghetti sauce
3/4 cup freshly squeezed orange juice
1/2 cup vegetable oil
3 cups flour
1 1/2 cups sugar
2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 cups golden raisins
1 cup chopped almonds
6 oz. low fat cream cheese, softened
2 tbsp. unsalted butter or margarine, softened
1/4 cup freshly squeezed orange juice
1/2 tsp. freshly grated orange zest
1 lb. powdered sugar
dried cherries for garnish
almond slices for garnish

Directions Step-By-Step

Preheat oven to 350. Grease a 10 inch Bundt or tube pan.
In large bowl, beat eggs. Add spaghetti sauce, orange juice and oil. Mix well.
In another large bowl, mix flour, sugar, pumpkin pie spice, baking powder and baking soda. Add flour mixture to egg mixture and beat slowly til mixed. Add raisins and almonds and mix well.
Pour batter into prepared pan and bake for 40 to 50 minutes or til toothpick inserted into center of cake comes out clean.
Cool cake on rack for 15 minutes. Remove cake from pan and cool completely.
For frosting, mix cream cheese, butter, orange juice and orange zest in a large bowl. Beat til light and fluffy. Gradually add powdered sugar, beating til frosting is smooth.
Spread frosting on cooled cake. Garnish cake with dried cherries and sliced almonds. Cut the cake into wedges to serve. Serves 12

About this Recipe

Course/Dish: Cakes