Whole orange cake

Yield: 12 Servings

Measure Ingredient
1 large Orange
1 cup Golden raisins
½ cup Coarsely chopped nuts
1 cup Milk
2 \N Eggs
2 cups Flour
1 teaspoon Salt
1 teaspoon Baking soda
½ cup Butter or margarine
1 cup Sugar

From: adubrofs@... (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.



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