Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter; or margerine |
| ¾ cup | Granulated sugar |
| ¼ cup | Brown sugar |
| 2 \N | Eggs |
| ½ cup | Orange juice |
| ¼ cup | Molasses |
| 1 teaspoon | Orange peel; grated |
| ½ teaspoon | Vanilla |
| 2 cups | Flour; sifted |
| 3 teaspoons | Baking powder |
| ½ teaspoon | Nutmeg |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Cinnamon |
| 1 \N | Cloves; a dash |
| 1 cup | Black walnuts |
| ½ cup | Raisins; optional |
| 3 tablespoons | Butter; or margerine |
| 1¼ cup | Conf.sugar; sifted |
| 2 tablespoons | Orange juice |
| 1 teaspoon | Vanilla |
| 1¼ cup | Conf sugar; sifted |
| \N \N | Orange juice; as needed |
BARB DAY
Cream together, butter, sugar and brown sugar till fluffu. Add eggs one at a time, beating well after each addition. Combine orange juice, molasses, orange peel and vanilla. Sift together flour, baking powder, nutmeg, salt, cinnamon and cloves. Add to creamed mixture, alternately with orange juice mixture, mixing after each addition.
Stir in black walnuts and raisins. Pour into lightly greased and floured 9 X 9 X 2 inch baking pan. Bake in moderate oven (350) for 40 to 45 minutes, till done. Cool. Frosting: Cream together 3 Tbsp.
butter, gradually add 1¼ c. sifted confectioners' sugar, blending well. Beat in 2 Tbsp. otange juice and 1 tsp. vanilla. Gradually blend in an additional 1 ¼ c. sifted confectioners sugar. Add : 08/09/92 1:01 PM just enough orange juice to make the frosting of spreading consistency. From Barb Day's Database