Prep 25 mins
Cook 50 mins
This recipe was published in the Chicago Tribune, Good Eating section and it caught my eye. The recipe was adapted from "Bundt Bliss", by Susanna Short. It is said to make a very dense cake, and YES, you put the entire orange in the cake peel and all. This gives the cake an intense flavor.
- 1 unpeeled orange, washed, coarsely chopped
- 1 cup raisins or 1 cup dried cranberries
- 1⁄4 cup hot water
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup butter, softened
- 2 eggs
- 3⁄4 cup buttermilk
- 3⁄4 cup finely chopped nuts
- Preheat oven to 350°F.
- Combine the orange and raisins in a food processor; pulse until mixture is finely ground. Pour 1/4 cup hot water over mixture; set aside.
- Combine flour, baking soda and salt in a medium bowl; set aside. Combine the sugar and the butter in a large bowl and beat with an electric beater until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Alternately add the four mixture and buttermilk to the sugar-butter mixture beating until smooth with each addition. Stir in the reserved orange-raisin mixture and the nuts.
- Pour batter into a 12 cup bundt pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let cake cool in pan 10 minutes. Invert into a wire rack; cool completely. Dust with confectioners' sugar to dress the cake up.