1 lg. orange, reserve juice for topping
1 c. raisins
1/3 c. walnuts

Grind together in food grinder or processor; set aside.

2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. sugar

Sift together into mixing bowl.

1/2 c. shortening
3/4 c. milk

Add to flour mixture and beat with mixer until well blended.

2 eggs
1/4 c. milk

Add to cake mixture and beat for 2 minutes until smooth. Fold in orange-raisin-nut mixture. Grease and flour a 9x13x2 inch baking pan. Pour in cake batter and bake for 40 to 45 minutes at 350 degrees.

TOPPING:

1/3 c. sugar
1 tsp. cinnamon
1/4 c. chopped walnuts

Combine and sprinkle over warm cake; drizzle 1/3 cup orange juice over at once.

An alternate method is to use a 6 oz. can of frozen orange juice concentrate, thawed, in place of the orange. Use 1/4 cup in the cake mixture, reducing the amount of milk to 1/2 cup. The remaining 2 tablespoons of juice concentrate is drizzled over the cake.