| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cakes, And, Icings | 1 | Servings | |
INGREDIENTS
| 1 | Sunkist orange | |
| 1 | c | Raisins |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | c | Chopped walnuts |
| 1/2 | c | Butter or margarine; softened |
| 1 1/2 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Buttermilk |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Cut the orange in half, ream out the juice and reserve it. Cut off and discard the ends of the orange shells and cut the peel into 1-inch pieces. In a food processor or blender, finely chop the orange peel with the raisins. Sift together the flour, baking powder, baking soda and salt; stir in the walnuts to coat with the flour. In the large bowl of an electric mixer, cream together the butter and 1 cup of the sugar. Beat in the eggs, buttermilk and vanilla. By hand, stir in the orange-raisin mixture. Add dry ingredients, stirring until well blended. Pour into a well-greased 9x5x3-inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, in a small saucepan, combine the reserved orange juice and remaining 1/2 cup of sugar. Bring to a boil, stirring constantly. Slowly pour over the hot cake in the pan. Cook cake on a wire rack for 1 hour. (The cake will absorb all the syrup mixture.) Remove from the pan. Recipe by: Cooking with Sunshine/Recipes from the Sunkist Kitchens Posted to TNT Recipes Digest by Karen <SilkyKitty@prodigy.net> on Apr 28, 1998
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