Ingredients Jump to Instructions ↓

  1. 1 large navel orange, cut into 8 wedges

  2. 1 cup raisins

  3. 1/2 cup pecans

  4. 1/2 cup butter, softened

  5. 1 cup sugar

  6. 2 eggs

  7. 1 teaspoon vanilla extract

  8. 2 cups all-purpose flour

  9. 1 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 2/3 cup buttermilk GLAZE:

  12. 1/2 cup confectioners' sugar

  13. 2 tablespoons orange juice

Instructions Jump to Ingredients ↑

  1. In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake. Yield: 10-12 servings.


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