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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is an old family recipe, the kind written on a yellowed recipe card, splattered with stains. It brings back memories every time I bake it. It has a delightful orange flavor and moist texture and an incredible orange glaze. Ingredients:
2 fresh oranges |
1 cup of raisins |
2 cups of sugar |
2 cups of buttermilk |
1 (scant) cup of butter |
4 eggs |
2 teaspoons of salt |
2 teaspoons of baking soda |
4 cups of flour |
1 cup of sugar |
fresh orange juice |
Directions:
1. Butter and flour 2 loaf pans.
2. Preheat oven to 350F.
3. Cut the oranges in half and squeeze the juice from all of them. Save the juice. Mix one cup of sugar with juice and set aside.
4. Grind the rinds from the two oranges and the 1 cup of raisins. Set aside.
5. Sift the flour together with the salt and baking soda and set aside.
6. Cream together the butter and 2 cups of sugar, then add the eggs and then the ground orange-raisin mixture.
7. Gradually blend in the flour and the milk to the orange mixture.
8. Pour into the loaf pans and bake for 45 minutes or until the loaves test done.
9. Remove the loaves from the oven and immediately pour the orange juice with sugar over the tops of each loaf.
10. Let the bread mellow for a day before cutting.
11. NOTES- As I mentioned, this is an old recipe and food processors weren't invented yet. I have a grinder that I used for the orange rinds and raisins. I don't know how a modern food processor would work on this.
12. NOTES2-The recipe didn't mention the type of oranges to use. I used oranges with thinner peels, they had less of the white pith. Nor did it mention size of oranges. Oranges vary greatly in size. I used what I considered to be medium oranges. I think this recipe is very forgiving in that respect and it depends on how orangey you like things.
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