---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 12 Servings
       2 c  Flour; * see note
       1    Orange
       1 c  Raisins
     1/3 c  Walnuts
       1 c  Sugar
       1 ts Baking soda
       1 ts Salt
       1 c  Milk
     1/2 c  Shortening
       2 lg Eggs
            Orange juice
     1/3 c  Sugar
       1 ts Cinnamon
     1/4 c  Walnuts; finely chop
            Orange slices; garnish
   Recipe by: Jo Merrill * this recipe was the 1950 $25,000 winner in the
   Pillsbury bakeoff. It recommends Pillsbury’s Best all-purpose flour or
   unbleached flour. Do not use self rising flour. Preheat oven to 350
   degrees. (325 if using a glass pan) Grease (not oil) and flour a 13 x 9
   baking pan.  Lightly spoon flour into measuring cup; level off. Squeeze
   orange; reserve 1/3 cup juice. Grind orange peel and pulp, raisins and 1/3
   cup walnuts together; set aside. In large bowl, blend flour, sugar, soda,
   salt, milk, shortening and eggs. Beat for 3 minutes at medium speed. Stir
   in orange-raisin mixture.  Pour into prepared pan. Bake for 35-40 minutes
   or until toothpick inserted in center comes out clean. Topping: Drizzle
   reserved orange juice over warm cake.  Combine sugar, cinnamon and walnuts;
   sprinkle over cake. Garnish with orange slices if desired. High altitudes:
   Above 3500 feet, add 2 Tablespoons flour; bake at 375 degrees for 35-40
   minutes. Recipe from Best Recipes From The Backs of Boxes, Bottles, Cans
   and Jars---Jo Merrill