Prep 15 mins
Cook 45 mins
Prepared in by colonal housewives who used a salamander (a long-handled iron plate that was heated in the fire and held over pastry to brown it) to melt the cake's glaze. I've made this any number of times (w/o the salamander) because it is delicious and unusual! From the BH&G Heritage Cookbook
- 1 cup raisins
- 1⁄2 cup chopped walnuts
- 1 medium orange rind, with white membrane removed
- 1 cup sugar
- 1⁄2 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups sifted cake flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 cup sugar
- 1⁄3 cup orange juice
- Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
- Cream together 1 c sugar and butter.
- Add eggs and vanilla, beating until fluffy.
- Stir in ground orange peel-nut mixture.
- Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
- Turn batter into greased 9x9x2" baking pan.
- Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
- In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
- Prick top of cake all over w/ fork.
- Spoon orange juice mixture over warm cake.
This is a delicious cake and one which I've made several times with great results! I do substitute the raisins with almonds/walnuts. Good keeper cake!