First, let me say I have no idea where the name came from. However, this is one tasty cake, perfect for brunch, dessert or any other time. It does have raisins and, had I been thinking about it, I might have substituted Craisins (something not available at the time this recipe was created) since I love the cranberry-orange flavor combination.
Reading this recipe is a bit like reading one long run-on sentence. Grind 1 large orange, pulp, and rind (reserve juice for topping) 1 C raisins and 1/3 C nuts sift 2 C flour 1 tsp soda 1 tsp salt 1 C sugar...
This is another one of those occasions when reading the entire recipe helps. You need to reserve 1/3 C of juice for the topping. Billy, who took charge of the orange portion of this recipe poured the orange pulp, rind, and juice through a wire mesh strainer into a measuring cup. We had just barely 1/3 C. I am not sure if you could use OJ for this or not, but I believe you'd need to remove the excess liquid anyway - waste not!
Finally, I used the topping from the recipe and then I put a cream cheese frosting over that. Instead, I would probably mix in the cinnamon to the frosting and sprinkle the nuts on top of the frosting. I would still drizzle the extra orange juice over the hot cake.
No pictures for this one, sorry!
sounds good!
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