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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is one of my favorite cakes to make. I originally got it from the newsletter of author Elizabeth Peters/Barbara Michaels. Not sure where she got it. I originally made it because I had never seen a recipe like it. It makes a dense and moist cake that is absolutely delicious! Ingredients:
1 cup sugar |
1/2 cup butter |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
2/3 cup sour milk or 2/3 cup buttermilk |
2 eggs, lightly beaten |
1 orange |
1 cup seedless raisin (optional) |
1/2-3/4 cup finely chopped coarse black walnut (optional) |
1 orange, juiced |
1/2 cup sugar |
Directions:
1. Preheat oven to 350.
2. Cream sugar and butter together with beater until fluffy.
3. Add flour, baking soda, baking powder, salt, milk, and eggs; mix until all is incorporated.
4. Add one orange which you have removed imperfections from, quartered, deseeded, and then pureed in a blender or food processor (yes, rind and all).
5. (Optional) Stir raisins and walnuts into batter.
6. Pour into greased cake mold with a center hole. Bake for 50-60 minutes until knife inserted comes out with moist crumbs. Let cool to warm and overturn onto a plate.
7. While cake is still warm, mix the juice of one orange with 1/2 cup sugar until the sugar dissolves (may need to heat slightly). Slowly pour by spoonfuls all over the cake.
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