Oranges And Raisins Meet

The first time I made this cake I was around ten years old.  I loved to bake even then, and for me it was great fun working on a recipe and turning out a dessert for our family dinner.  My pastries didn’t always turn out perfectly, and I remember forgetting to include an ingredient now and then, but for the most part I enjoyed success and that’s what kept me going. 

I did most of my baking in the summer when school was out.  My favorite and only cookbook was the little Ann Pillsbury paperback that my Mom bought me.  She didn’t bake much and never used a recipe for any of her own cooking.  In fact, that little paperback was the only cookbook we had in the house.  It’s falling apart now, but I still have it. 

I originally got this cake recipe from my godmother.  She made it often and probably had it memorized.  She ground up the oranges and raisins in a small manual grinder.  We had a similar grinder at home and while it was fun using it to chop the fruit, cleaning it was quite a job and not much fun. 

Over the years I lost track of the recipe and was happy when my sister told me she still had hers.  I had been thinking about that cake and was anxious to make one again.  It has been years, and this time I’d be using a food processor and a lot easier than that manual grinder. 

My cake tasted as delicious as I had remembered.  I know I won’t be losing this recipe again.  If you like oranges and raisins, you’ll love this cake.  I prefer it with an orange glaze.  It adds to the moisture and fresh citrus flavor of the cake.    

                                   

Orange Raisin Cake

1 ½ C brown sugar

2 eggs, well beaten

1 t baking soda

¾ C sour milk*

2 C flour

1 t salt

¾ C butter (room temperature)

1 C golden raisins, ground

Rind of 2 naval oranges, ground

1 t vanilla

½ C walnuts, chopped

*To sour the milk, stir in a teaspoon of white vinegar.

                                   

Preheat oven to 350º

Butter and lightly flour a 13” x 9” pan

Squeeze the oranges and set the juice aside.  In a food processor, grind the oranges with the raisins.  In a bowl, sift the flour, baking soda and salt together.  In a small bowl, beat the eggs with a fork. 

In the mixer, cream the butter and sugar until fluffy.  Add the eggs, vanilla and milk.  Add the flour mixture a little at a time.  Then add the orange/raisin mixture and beat on low to combine.  Lastly add the nuts. 

Pour the batter into your prepared pan.  Bake 45 minutes or until a skewer inserted in the center comes out clean. 

This cake can be finished with an Orange Glaze or Lemon Sauce.  I prefer the orange glaze.  I’m including both recipes so you can select the one you like. 

For the Glaze:  In a small saucepan, combine the orange juice with ¼ cup sugar and heat over medium heat until the sugar is dissolved.  When the cake comes out of the oven and while still hot, poke a few holes on top with a skewer or fork.  Pour the glaze over the top and cool in the pan before slicing.

For the Lemon Sauce:

½ C sugar

1 T cornstarch

Dash salt

¼ t ground nutmeg

1 C boiling water

2 T butter

1 ½ T fresh lemon juice

1 t fresh lemon zest

Mix the first four ingredients.  Gradually stir in hot water.  Cook over low heat stirring constantly until thick and clear.  Remove from heat and blend in the butter, lemon juice and zest.  Cool and serve over individual servings.  Sauce recipe makes 1-1/3 cups of sauce. 

Enjoy!

©Pauline Boren 2010

Any questions or comments?  Contact me at conservativecook@gmail.com.

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