Orange Raisin Brunch Cake

At a Glance

  • Yield: 96

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  • No-stick cooking spray (as needed)
  • Butter, softened 1 pound
  • Sugar 1 pound, 2 ounces
  • Eggs 12
  • Cake flour 1 pound, 8 ounces
  • Dehydrated potato flakes 7 ounces
  • Baking soda 4 teaspoons
  • Salt 4 teaspoons
  • Raisins 7 ounces
  • Orange zest 3 1/2 ounces
  • Whole milk 2 1/2 cups
  • Light corn syrup 1 cup
  • Orange juice 1/2 cup


1. Line 2 half sheet pans with parchment paper; spray with no-stick cooking spray. Set aside.

2. With standing mixer, beat butter and sugar on medium speed until creamy. Add eggs, one at a time, until well combined. In large bowl, stir together flour, potato flakes, baking soda and salt. Add to butter mixture; beat on medium speed until just combined. Scrape down sides of bowl. Add raisins and orange zest. With mixer running, slowly pour in milk; mix until well combined to finish batter.

3. Divide batter evenly between prepared pans; smooth batter with an offset spatula. Bake at 350F for 25 minutes or until top springs back when lightly touched. Meanwhile, whisk together corn syrup and orange juice. Remove cakes from oven. Pour syrup mixture evenly over hot cakes. Cool on rack. Cut each cake in 48 (2-inch) squares.

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