Marion's Orange Cake Marion's Orange Cake

Author: Canadian Living

Lucy Maud Montgomery was not only an accomplished writer, she was also a great cook and neatly wrote her recipes in a ledger. This delicious moist cake from Marion (Webb) Laird appears on a well-worn page in the ledger. A selection of Montgomery's recipes, including this one, was published in Aunt Maud's Recipe Book (Moulin Publishing Limited, 1996), compiled by Elaine and Kelly Crawford, Marion's daughter and granddaughter, respectively. Marion's mother, Myrtle Macneill, was Montgomery's third cousin and she lived in the real-life Green Gables.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2000



Beat butter with brown sugar; beat in eggs, 1 at a time.

Dissolve baking soda in buttermilk. Whisk flour with salt ; stir into butter mixture alternately with milk mixture, making 3 additions of dry ingredients and 2 of wet.

Coarsely chop orange (with rind) to make 1 cup (250 mL); remove seeds. In food processor, chop orange with raisins until fine (but not pur?). Add to batter and mix well.

Grease 9- x 5-inch (2 L) loaf pan and line with parchment paper; spoon in batter. Bake in 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely.

Nutritional facts <b>Per slice:</b> about

  • Sodium 396 mg
  • Protein 4 g
  • Calories 275.0
  • Total fat 9 g
  • Cholesterol 57 mg
  • Saturated fat 5 g
  • Total carbohydrate 47 g


  • Iron 13.0
  • Folate 13.0
  • Calcium 5.0
  • Vitamin A 9.0
  • Vitamin C 15.0
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Baking & Desserts

Marion's Orange Cake