Yield: 12 servings
This is tres simple and very good.
1 orange
1 cup raisins
1 cup granulated sugar
1/2 cup shortening
2 eggs
3/4 cup plus 2 tbsp buttermilk, divided
2 cups cake flour
1/2 tsp baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
1 cup powdered sugar
Preheat the oven to 325° F. Grease a 13" by 9" metal baking pan. (This cake tends to burn when baked in a glass pan.)
Scrub the rind of the orange well. Remove both ends of the orange. Cut orange into large chunks.
Place the raisins in a food processor; pulse 6 or 7 times until coarsely chopped. Add orange chunks; pulse 5 or 6 times to reduce them to evenly sized small pieces. Transfer fruit to a small bowl.
Pulse granulated sugar and shortening together in the food processor4 or 5 times to combine, scraping down the sides of the bowl. Add the eggs,1 at a time, and process in between, scraping down the sides. The mixture should be smooth, light and fluffy. Add 3/4 cup buttermilk; process to combine.The mixture will be very liquid and may look slightly separated.
Sift together flour, baking powder, baking soda and cinnamon; add to the processor. Pulse just to combine into a smooth batter. Add all but 2 tablespoons of the orange-raisin mixture; pulse once or twice. Add the walnuts and pulse once; do not over-process.
Pour the batter into the pan; bake until the sides have begun to brown and pull away from the pan, 35 to 40 minutes. The cake should still be a little moist in the center.
Whisk together the remaining 2 tablespoons of buttermilk and the powdered sugar until smooth. Whisk in the reserved 2 tablespoons of the orange -raisin mixture; spread it over the hot cake. Serve at room temperature.
Marge
PER SERVING: 389 calories; 16g fat (37 percent calories from fat);3g saturated fat; 35mg cholesterol; 5g protein; 58g carbohydrate; 2g fiber;146 mg sodium.
(2/26/03)
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