1 lg Orange
1 c Golden raisins
1/2 c Coarsely chopped nuts
1 c Milk
2 Eggs
2 c Flour
1 ts Salt
1 ts Baking soda
1/2 c Butter or margarine
1 c Sugar
From: adubrofs@ccs.carleton.ca (Anne Dubrofsky)
Date: 11 May 1995 07:00:16 -0600
This family favourite is from “Grand Diplome”
Preheat oven to 350 F. Flour & grease a loaf pan.
Squeeze orange, reserve the juice. Put the peel, including the white pith,
in the blender with the milk, eggs & butter. Work till peel is very finely
chopped.
Sift flour & salt with baking soda; add sugar, nuts & raisins. Add blended
mixture to dry ingredients, stir well. Pour batter into prepared pan; bake
for 45-50 min, till the cake tests done. Remove from the oven; sprinkle
the reserved orange juice over the hot cake, leave in the pan till cool.
N.B. You can use orange liqueur instead, as a sprinkle, or a combination
thereof. Note that because of the moistness, the cake needs to be
refrigerated after the first cut, since it will get mouldy more quickly.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
