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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 10 |
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This is a recipe by Mary Sue Milliken which appeared in Gourmet magazine some years ago. What could be more fun that little raisin studded cakes baked inside hollowed out oranges. Ingredients:
1/3 cup golden raisin |
1/3 cup dark rum |
8 -10 navel oranges |
1 1/2 cups cake flour (not self-rising) |
1/8 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup unsalted butter, softened |
2 large eggs |
3/4 teaspoon vanilla |
1/2 teaspoon orange zest, finely grated |
3/4 cup buttermilk |
Directions:
1. Preheat oven to 450°F.
2. Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
3. Cut a very thin slice off the bottom of each orange so it will stand without rolling. Cut a 3/4 inch think slice off the top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
4. Sift together flour, baking soda and powder and shalt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternatively fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
5. Fill orange shells two thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven for approximately 50 minutes.
6. Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.
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