| 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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