oncrline
From Linda Bladholm's Fork on the Road
DESSERT
This cake is best when the flavors have had a chance to mingle several days. It's deliciously moist and freezes well. Served a few days after Valentine's Day shows your sweetie that any day is special.
CAKE:
• Peel of three large oranges
• 1 cup raisins
• 1 cup sugar
• 8 tablespoons (1 stick) butter, room temperature
• 2 eggs
• ¾ cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped walnuts
ORANGE-RUM SYRUP
• 1 cup fresh orange juice
• ½ cup sugar
• 2 tablespoons dark rum
Grind the orange peel and raisins in a food processor or chop fine. Heat the oven to 325 degrees. Using an electric mixer, beat sugar and butter until light and fluffy, about 2 to 3 minutes. Add the eggs and buttermilk and mix thoroughly. Sift flour, baking soda and salt and stir into the batter. Mix in the ground peel and raisins with the walnuts. Pour into a well-greased 9 or 10-inch springform and bake about 45 to 50 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
While the cake is baking, heat the orange juice, sugar and rum in a small saucepan over medium-high heat until the sugar dissolves. When the cake is done, let stand 10 minutes, then remove from pan. Slowly pour the orange-rum syrup a tablespoon at a time over the cake. Allow to stand overnight or several days, stored at room temperature (refrigerated if storing any longer). Makes 10 servings.
Source:The Best of Bon Appetit (Knapp Press, 1979).
Per serving: 416 calories (31 percent from fat), 14.5 g fat (6.6 g saturated, 3.4 g monounsaturated), 67.3 mg cholesterol, 6.1 g protein, 66.5 g carbohydrates, 1.7 g fiber, 343.2 mg sodium.
