Orange Kiss Me Cake (1950 Winner)

Marcia McCance


This was written in a hand other than my mother's but the writer's name is not on it. From doing research I found that it is the winner of the 1950 Pillsbury Bake-Off Contest. Lily Wuebel from Redwood City, CA. created this one and probably named it after the Broadway musical "Kiss Me Kate" which had opened in 1948.

There are three distinct versions (and maybe more) out there and my mom's seems to be the original one. I will include the variations that I found, too, because each one seems to be a "solution" for someone.

I hope you like it!!

★★★★★ 1 vote



1 large
orange (pulp and rind) reserve juice for topping
1 c
raisins (any kind)
1/3 c
walnuts (pecans are ok, too)


2 c
sifted ap flour
1 tsp
baking soda
1 tsp
1 c
1/2 c
1 1/4 c
milk (divided)
whole eggs, unbeaten


juice from above orange
1/3 c
1 tsp
1/4 c
chopped walnuts
orange -- sliced very thin for decorating


1Preheat oven to 350 F -- makes 12x8x2 or 13x9x2 cake

-- Grease and lightly flour baking pan

-- For best results all ingredients should be room temperature
2Juice the orange and set aside for the topping.
3GRIND the orange pulp and rind in a grinder or food processor along with the raisins and walnuts
4SIFT together the flour, soda, salt and sugar

Note: If you use Self Rising flour omit the salt and decrease the soda to 1/4 teaspoon.
5ADD the butter and 3/4 cup of the milk
6Beat for 2 minutes on slow speed, then beat 2 minutes at medium speed
7ADD the eggs and the rest of the milk (1/2 C) and beat for 2 more minutes
8FOLD in the orange/raisin/nut mixture then pour into well-greased and lightly floured pan
9Bake 350 F for 40-50 minutes
10DRIZZLE the orange juice over the warm cake (probably about 1/3 of a cup)
11COMBINE topping ingredients and sprinkle them over the cake
12DECORATE with very thin orange slices and let it finish cooling -- some people do not like the orange slices on the cake so they simply leave them off -- up to you.
13ALTERNATIVE #1: Some people are more sensitive to the taste of the ground up orange rind with the pith which is what adds the slightly bitter after taste, for them, so they substitute the following for the ground up pulp and rind:
2 tsp grated orange zest,
1/4 cup fresh orange juice
14ALTERNATIVE #2: Some people simply use 6 oz. frozen orange juice concentrate, thawed, divided -- instead of the orange, or the zest -- this would make preparation much speedier, too. I think it would also lack a little in flavor and texture, but would certainly not be "bad."
15ALTERNATIVE #3: Kathryn May 4, 2012 at 8:25 PM said:
my mom had this same recipe... almost. All the ingredients are identical except the nut topping in her recipe called for:
1/3 cup sugar,
1/3 cup chopped walnuts, and
1 tsp vinegar.
Mixing them together makes a crumbly topping you sprinkle over the top while still warm after drizzling the OJ concentrate. The topping is fabulous!

This was my favorite cake growing up - I would ask for it every birthday when younger until I discovered german chocolate cake. I still make this several times/year to take to work as a coffee cake for early morning meetings - it is gone in minutes.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom
Hashtags: #orange, #coffee, #bundt