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Categories:
golden raisin dark rum oranges cake flour baking soda baking powder salt unsalted butter eggs vanilla orange zest buttermilk
Viewed: 5 - Published at: 2 years agoIngredients
- 13 cup golden raisin
- 13 cup dark rum
- 8 -10 navel oranges
- 1 12 cups cake flour (not self-rising)
- 18 teaspoon baking soda
- 1 teaspoon baking powder
- 12 teaspoon salt
- 12 cup unsalted butter, softened
- 2 large eggs
- 34 teaspoon vanilla
- 12 teaspoon orange zest, finely grated
- 34 cup buttermilk
Method
- Preheat oven to 450F.
- Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
- Cut a very thin slice off the bottom of each orange so it will stand without rolling.
- Cut a 3/4 inch think slice off the 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 shalt.
- 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.
- Alternatively 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 for approximately 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.
