| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 | lg | Orange |
| 1 | c | Golden raisins |
| 1/2 | c | Coarsely chopped nuts |
| 1 | c | Milk |
| 2 | Eggs | |
| 2 | c | Flour |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 1/2 | c | Butter or margarine |
| 1 | c | Sugar |
INSTRUCTIONS
From: adubrofs@ccs.carleton.ca (Anne Dubrofsky) Date: 11 May 1995 07:00:16 -0600 This family favourite is from "Grand Diplome" Preheat oven to 350 F. Flour & grease a loaf pan. Squeeze orange, reserve the juice. Put the peel, including the white pith, in the blender with the milk, eggs & butter. Work till peel is very finely chopped. Sift flour & salt with baking soda; add sugar, nuts & raisins. Add blended mixture to dry ingredients, stir well. Pour batter into prepared pan; bake for 45-50 min, till the cake tests done. Remove from the oven; sprinkle the reserved orange juice over the hot cake, leave in the pan till cool. N.B. You can use orange liqueur instead, as a sprinkle, or a combination thereof. Note that because of the moistness, the cake needs to be refrigerated after the first cut, since it will get mouldy more quickly. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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