Aunt Nettie's orange-nut cake
1 unpeeled orange, washed, coarsely chopped
1 cup raisins or dried cranberries
1/4 cup hot water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 stick (1/2 cup) butter, softened
3/4 cup each: Buttermilk, finely chopped nuts
Makes 12 servings.
Heat the oven to 350 degrees. Combine the orange and raisins in a food processor; pulse until the mixture is finely ground. Pour 1/4 cup hot water over the mixture; set aside.
Combine the flour, baking soda and salt in a medium bowl; set aside. Combine the sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Alternately add the flour mixture and buttermilk to the sugar-butter mixture, beating until smooth with each addition. Stir in the reserved orange-raisin mixture and the nuts. Pour batter into a greased and floured 12-cup Bundt pan.
Bake until a toothpick inserted in the center comes out clean, 40-50 minutes. Let cake cool in pan 10 minutes. Invert it onto a wire rack; cool completely. Dust with confectioners' sugar.
As odd as the direction is, yes, you process the entire orange, peel and all. The orange peel creates an intense flavor; feel free to add less if you like. One more thing: If you only have a 9-cup Bundt pan, fill it about two-thirds full with batter, and use the rest for cupcakes
Nutritional information per serving: 328 calories, 35 percent of calories from fat, 13 g fat, 5 g saturated fat, 56 mg cholesterol, 50 g carbohydrates, 6 g protein, 232 mg sodium, 2 g fiber.