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| 1 | stick | butter | or margarine |
| 1 | cup | sugar | |
| 1 | each | egg | |
| 2 | cups | flour, all-purpose | sifted |
| 1 | teaspoon | baking soda | |
| 1/4 | teaspoon | salt | |
| 1 | cup | buttermilk | |
| 1 | cup | raisins, seedless | white, ground |
| 1 | each | orange | grated rind of |
| 1/2 | cup | nuts | chopped |
| Topping | |||
| 1 | each | orange | juice of |
| 1 | each | lemon | juice of |
| 1 | cup | sugar | |
| 1 | tablespoon | butter | melted |
| 1 | x | whipped cream | as garnish |
Cake: Cream butter, add sugar, and blend.
Add unbeaten egg and beat well.
Sift dry ingredients together and add alternately with buttermilk.
Blend in raisins, orange rind, and nuts, if desired.
Pour into 8 x 11 x 2-inch pan and start in cold oven set at 325 degrees F.
Bake until well done, about 1 hour.
Test for doneness with toothpick; cake is done when toothpick comes out clean.
Topping: Combine orange and lemon juices with sugar and melted butter.
Pour over cake.
Place under broiler until topping browns sllightly, but watch carefully not to burn.
Serve warm or cold with whipped cream.
Keep cake in pan to retain moisture.
| % Daily Value* | |
| Total Fat 37.0g | 57% |
| Saturated Fat 18.0g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 554mg | 23% |
| Total Carbohydrate 192.0g | 64% |
| Dietary Fiber 6.0g | 25% |
| Sugars 131.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 20% | Vitamin C | 70% | |
| Calcium | 15% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...
THIS WAS THE BEST EVER HOWEVER DID NOT GIVE FLOUR MEASURMENTS SO I ADDED APROX. 1 CUP
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