Total Time
1hr
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

Ingredients Nutrition

Directions

  1. Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
  2. Cream together 1 c sugar and butter.
  3. Add eggs and vanilla, beating until fluffy.
  4. Stir in ground orange peel-nut mixture.
  5. Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
  6. Turn batter into greased 9x9x2" baking pan.
  7. Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
  8. In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
  9. Prick top of cake all over w/ fork.
  10. Spoon orange juice mixture over warm cake.

Reviews

(1)
Most Helpful

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!

Charishma_Ramchandani April 15, 2005

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