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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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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 Ingredients:
1 cup raisins |
1/2 cup chopped walnuts |
1 medium orange rind, with white membrane removed |
1 cup sugar |
1/2 cup butter |
2 eggs |
1 teaspoon vanilla extract |
2 cups sifted cake flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 cup sugar |
1/3 cup orange juice |
Directions:
1. Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
2. Cream together 1 c sugar and butter.
3. Add eggs and vanilla, beating until fluffy.
4. Stir in ground orange peel-nut mixture.
5. Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
6. Turn batter into greased 9x9x2 baking pan.
7. Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
8. In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
9. Prick top of cake all over w/ fork.
10. Spoon orange juice mixture over warm cake.
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