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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: FOR THE CAKE: Cream butter, add sugar, and blend. Add unbeaten egg and beat
well. Sift dry ingredients together and add alternately with buttermilk.
Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x
2-inch pan and start in cold oven set at 325ø. Bake until well done, about
1 hour. Test for doneness with toothpick, cake is done when toothpick comes
out clean.
FOR THE TOPPING: Combine orange and lemon juices with sugar and melted
butter. Pour over cake. Place under broiler until topping browns sllightly,
but watch carefully not to burn. Serve warm or cold with whipped cream.
Keep cake in pan to retain moisture.
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