Recipe by Galley Wench
Just found this recipe in my old recipe file. Grandma use to make this simple recipe to serve with tea in the afternoon. Only things on the old yellowed page are the ingredients, no directions, so I'm taking some liberty here. Think of it as an adventure . . . this is how our grandmothers use to cook!
Top Review by Mama Cee Jay
Dear GW and Grandma, We hope you will be pleased with our creativity in making substitutions to your recipe. The recipe took an exotic turn with the substitution of butter to olive oil and raisins to dried raspberries. Since it was already way off course, we took it further by adding Lebanese Orange Blossom Water to the glaze. The glaze was further enhanced by an additional 1/2 cup of sugar added by accident by my darling daughter. We used an 8 1/2" round pan, but the batter was quite bountiful and overflowed. Despite all the drama, the resulting cake was delicious.
- 1 cup sugar
- 1⁄2 cup butter (softened)
- 2 eggs
- 1 cup sour milk
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup raisins
- 1 orange (cleaned, quartered and seeded)
- 1⁄4 cup orange juice
- 1⁄2 cup sugar
Directions See How It's Made
- Preheat oven to 350.
- Grease and flour 8" square pan.
- Sift together flour and baking soda (set aside).
- In food processor grind orange and raisins (her recipe says grind the orange and raisins).
- In separate bowl cream butter and sugar.
- Beat in eggs.
- Stir in Sour Milk.
- Add orange/raisin mixture.
- Stir in flour mixture.
- (Depending on the amount of juice in the orange you may have to adjust the flour slightly to get the right batter consistency).
- Pour into pan and bake for 30 minutes or until done (suggest checking after 25 minutes as grandma did not specify boking time).
- While cake bakes dissolve 1/4 cup orange juice with 1/2 cup sugar (either on stove or in microwave).
- Pour juice mixture over cake while hot (you may want to poke small holes in the cake).