Mean, standard error and CD (critical difference) were calculated for analysis of data. The mean score of overall acceptability of the control cake was 8.00 which fell in the category of "liked very much" whereas that of orange peel powder fortified cake varied from 7.6 (liked moderately) to 6.2 (liked slightly). It was observed that carbohydrate, total insoluble and soluble dietary fibre contents of cake increased by increasing the level of orange peel powder and reached to 13.41, 7.17 and 6.24 per cent at level 20 per cent of supplementation with orange peel powder. The contents of protein and fat were decreased while the contents of ash and dietary fiber were increased in cake upon inclusion of orange peel powder. Total phenols and DPPH radical scavenging activity of orange peel powder fortified cake were significantly (P≤0.05) higher than that of control cake. These food to food fortified products should be commercialized and promoted so that of orange peels can be utilised up to their full potential rather to waste and people can be benefited of such functional food products.