| 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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