ORANGE RAISIN CAKE
Prepared in by colonal housewives who used a salamander (a long-handled iron plate that was heated in the fire and held over pastry to brown it) to melt the cake's glaze. I've made this any number of times (w/o the salamander) because it is delicious and unusual! From the BH&G Heritage Cookbook
Provided by Impera_Magna
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
- Cream together 1 c sugar and butter.
- Add eggs and vanilla, beating until fluffy.
- Stir in ground orange peel-nut mixture.
- Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
- Turn batter into greased 9x9x2" baking pan.
- Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
- In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
- Prick top of cake all over w/ fork.
- Spoon orange juice mixture over warm cake.
Nutrition Facts : Calories 496, Fat 16.2, SaturatedFat 7.4, Cholesterol 75.2, Sodium 388.5, Carbohydrate 84.2, Fiber 1.6, Sugar 56.4, Protein 6.5
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