posted by TammyToo 01-23-102 4:20 PM
2 cups flour
1 cup white raisins
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter or margarine at room temperature
About 1/2 cup buttermilk
1 teaspoon vanilla
1 cup walnuts, toasted
Preheat oven to 350 degrees F.
Remove the peeling from the oranges. Squeeze the peeled oranges. Reserve 3 tablespoons juice for the Glaze. Combine the remaining juice and buttermilk to make 1 cup liquid.
Using a metal blade from a food processor, combine flour, raisins, soda and salt. Pulse about 10 times until raisins are coarsely chopped. Transfer to a small bowl. Using the metal blade, chop the peeling with 1/2 cup sugar. Process about 2 minutes. Add peel/sugar mixture to flour mixture.
Using metal blade, process remaining 1/2 cup sugar and butter until smooth and light in color. Stop and scrape down sides of the bowl. Add eggs, orange juice, buttermilk, vanilla through feed tube, pulsing 4 to 5 times. Add toasted walnuts. Pulse 2-3 times. Add flour mixture, pulsing until flour just disappears.
Pour batter into greased 9-inch spring form pan or a 9" square pan. Bake 35-40 minutes, until cake tester inserted in the middle comes out clean. Remove cake from oven to add glaze. Without a food processor, combine all the ingredients in a large mixing bowl. Beat slowly about one minute until all ingredients are combined. Mix at medium speed, about 3 minutes. Without a processor, you will have to grate the orange peel and chop the raisins by hand.
1/2 cup sugar
3 tablespoons orange juice
In a small bowl, stir together sugar and juice until sugar dissolved. Spoon glaze evenly over baked cake. Return cake to oven for 5 minutes. Cool on a wire rack. After cake is cooled, cover with foil. Cake is more moist if baked one day before serving.
Makes about 12 servings.
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