Yield: 12 Servings
|1 cup||Golden raisins|
|½ cup||Coarsely chopped nuts|
|1 teaspoon||Baking soda|
|½ cup||Butter or margarine|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .