From: adubrofs@ccs.carleton.ca (Anne Dubrofsky)
Date: 11 May 1995 07:00:16 -0600 This family favourite is from "Grand Diplome"
Preheat oven to 350 F. Flour & grease a loaf pan.
Squeeze orange, reserve the juice. Put the peel, including the white pith, in the blender with the milk, eggs & butter. Work till peel is very finely chopped.
Sift flour & salt with baking soda; add sugar, nuts & raisins. Add blended mixture to dry ingredients, stir well. Pour batter into prepared pan; bake for 45-50 min, till the cake tests done. Remove from the oven; sprinkle the reserved orange juice over the hot cake, leave in the pan till cool.
N.B. You can use orange liqueur instead, as a sprinkle, or a combination thereof. Note that because of the moistness, the cake needs to be refrigerated after the first cut, since it will get mouldy more quickly.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.
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