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Florida Orange Kiss-me Cake

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Mexican 12 Servings

INGREDIENTS

Butter flavored cooking
spray
2 c Sifted all-purpose flour
1/2 t Baking powder
1 t Baking soda
1/2 t Salt
1/4 t Nutmeg
1/4 t Mace
2 T Toasted wheat germ
1 Orange, do not peel cut
into 1/8ths seeds
removed
see introduction
1 c Seedless raisins
1/4 c Canola or safflower oil
1/3 c Applesauce
1 c Sugar
1 Egg plus
1 Egg white
1 c Orange juice
1/2 c Orange juice
2 T Sugar
1/4 c Sugar
1/2 t Cinnamon
1/4 c Finely chopped pecans
2 calories/7 g of fat/22% CFF

INSTRUCTIONS

Here's a cake that I haven't tried but it sounds great. I haven't run
up against too many duds from Susan Purdy. I think it would work well
with a Mexican menu. This recipe is from her book Have Your Cake and
Eat it Too.  The flavor of the cake will be affected by the type of
orange used.  When grinding the orange, you can always use the zest
(the bright  orange part of the peel), but if the thick white inner
pith is very  bitter, it will transfer its bitterness to the cake.
First cut into  the orange peel and taste it - if it is sweet, use it
all; if the  pith is bitter, grate the zest, then cut away the pith
before  grinding the rest of the orange.  Position a rack in the center
of the oven and preheat it to 350. Coat  a 8x12" cake pan with cooking
spray. Dust with flour and tap out  excess flour. Sift together the
flour, baking powder, baking soda,  salt, nutmeg, and mace into a bowl.
Stir in wheat germ. Set aside. In  a food processor or a meat grinder,
pulse or chop or grind the orange  sections and raisins together. If
usings a processor, be careful not  to puree the fruit; pulse just to
1/8" bits. In a large bowl of an  electric mixer, combine the oil,
applesauce, sugar and egg and egg  white. Beat until well blended.
Alternate adding the flour mixture  and the orange juice, beating on
low speed, beginning and ending with  flour. Stir in the chopped
orange-raisin mixture. The batter will be  quite thin. Spoon the batter
into the prepared pan and level the top.  Bake for about 35-40 minutes,
or until the cake is golden brown on  top and springy to the touch and
cake tester inserted in the center  comes out clean. While the cake is
baking, prepare the glaze and the  topping: in a small saucepan set
over medium heat, stir together the  glaze ingredients until the sugar
dissolves. Remove from the heat. In  a small bowl, stir together the
sugar, cinnamon, and pecans. Set the  topping aside. Set the baked cake
on a wire rack. Prick the top all  over with a toothpick or bamboo
skewer and pour over the glaze.  Sprinkle on the topping mixture. Allow
the cake to sit for about 2  hours to absorb the glaze and cool
thoroughly. Cut into squares and  serve.  Posted to Digest
eat-lf.v096.n167  From: SEBadian@aol.com  Date: Thu, 26 Sep 1996
08:37:24 -0400

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