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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Much like the Orange Kiss-Me Cake, this recipe uses an entire orange, raisins and walnuts. I like to substitute hazelnuts. Recipe can be halved for an 8 X 8 cake. Check for doneness at about 35 min. for smaller cake. I use organic oranges and wash them thoroughly. Ingredients:
2 oranges |
1 cup raisins |
1/2 cup butter, softened (do not use low fat margarines) |
1 cup sugar |
2 eggs |
1 teaspoon salt |
2/3 cup buttermilk |
2 cups white flour, sifted |
1 teaspoon baking soda |
2/3 cup orange juice |
1/4 cup sugar |
2 teaspoons cinnamon |
Directions:
1. Juice the oranges, reserving juice for topping.
2. Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
3. Combine butter and sugar in mixer bowl and beat together until fluffy.
4. Add eggs one at a time and continue beating until completely incorporated.
5. Combine salt, flour and baking soda and sift together.
6. Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
7. Fold in orange, raisin, nut mixture until completely combined.
8. Preheat oven to 350F and grease a 9 X 13 pan or a bundt pan.
9. Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
10. While cake is still hot, pierce all over with a fork.
11. Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake - be patient).
12. When cake has cooled, remove from pan.
13. Refrigerate leftover cake.
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