"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963


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This recipe for SABRA'S ORANGE CAKE, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gina Walls


1 cup butter, room temperature
1 3/4 cups sugar
3 eggs
3 cups sifted flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
3 tbsp. frozen orange juice concentrate
1 cup fruit (raisins, dates or figs), optional
1 cup chopped nuts (walnuts or pecans), optional
1 cup orange juice
1 orange rind, grated
1 cup sugar

Combine butter and sugar and mix well. Add eggs one at a time. Add dry ingredients alternately with buttermilk. Add orange juice concentrate and mix well. Stir in fruit and nuts by hand. Pour batter into a tube pan that has been prepared with oil and flour. Bake for 1 hour at 325. Test for doneness with a toothpick.
Sauce: Mix ingredients until completely dissolved. Prick top of cake with a toothpick while cake is still warm. Pour sauce over cake while cake is still in the pan. Let cake set in pan for one hour. Remove cake from pan and place on plate with orange rind side up.

Personal Notes:
Personal Notes:
In memory of my mother, Sabra Holbrook.




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