| Victorian Orange Cake
1/2 cup of raisins
1 tablespoon of grated orange peel
1/2 cup of nonfat dry milk
1/2 stick butter
1 egg, beaten
3/4 cup of orange juice
1 cup of flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of chopped nuts
|
|
SAUCE:
1 cups of orange juice
1 1/2 tablespoon of dark rum
1 1/2 teaspoon of liquid sweetener (equivalent to 1/2 c. sugar)
Chop the raisins finely and add to orange peel. Cream powdered milk with butter. Add the beaten egg and then the orange juice. Mix dry ingredients and combine with the raisin-orange mixture. Combine the dry portion with the liquid and mix well. Stir in nuts and pour batter into an oiled pan. Bake in a preheated oven at 325ºF. for 45 minutes or until it tests done. Simmer the orange juice and rum for 10 minutes. Remove from heat and cool. Add liquid sweetener. When cake is cool, transfer to a serving platter. Drizzle the sauce over the top a bit at a time until it is entirely absorbed. Put in refrigerator and leave for at least a day. gets better with age! |
