Roasted Orange Cakes

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* Exported from MasterCook *

 

Roasted Orange Cakes

 

Recipe By :Gourmet, August 2000

Serving Size : 8 Preparation Time :0:45

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup golden raisins

1/2 cup dark rum

8 large navel oranges -- (8-10)

1 1/2 cups cake flour (not self-rising)

1/8 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter -- softened

1 cup sugar

2 large eggs

3/4 teaspoon vanilla

1/2 teaspoon finely grated fresh orange zest

3/4 cup well-shaken buttermilk

 

Preheat oven to 450°F.

 

Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is

absorbed, about 5 minutes.

 

Cut a very thin slice off bottom of each orange so it will stand without

rolling. Cut a 3/4-inch-thick slice off top of each,

removing any flesh from tops and reserving them. Remove as much flesh as

possible from orange with a sharp knife and a spoon

(reserving flesh for another use if desired), leaving an empty shell.

 

Sift together flour, baking soda and powder, and salt. Beat butter and sugar in

a large bowl with an electric mixer until light and

fluffy. Add eggs 1 at a time, beating well after each addition, then beat in

vanilla and zest. Alternately fold in flour mixture and

buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.

 

Fill orange shells two-thirds full with batter and put tops in place. Wrap

oranges individually in foil and arrange on a baking

sheet. Bake in middle of oven 50 minutes.

 

Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then

cool oranges on racks at least 15 minutes. Serve

warm or at room temperature.

 

Source:

" Mary Sue Milliken "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 2:00 "

 

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Per serving: 242 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g

Protein; 50g Carbohydrate; 47mg Cholesterol; 231mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1

1/2 Other Carbohydrates

 

Suggested Wine: El Grifo Lanzarate '98 (Malvasia Dulce), Don Px Pedro Ximenez

Reserva (Sherry)

 

NOTES : Milliken has been making these cakes since she was 16 years old. She was

on a cycling trip from Vancouver to San Francisco

and remembered a recipe she had once seen for cakes baked inside hollowed-out

oranges. She bought a bag of oranges and a box of

Jiffy cake mix, experimentally threw it all together, and cooked the

batter-filled oranges wrapped in foil right in the embers of

the campfire. This is her grown-up version of the cakes. (Milliken often uses a

charcoal grill to cook the cakes, but we found

baking them in the oven yields more consistent results.)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0