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Ingredients
| golden seedless raisins (not packed): 1/3 cup |
| dark rum: 1/3 cup |
| oranges: 10 |
| cake flour: 1 1/2 cups |
| baking soda: 1/8 tsp |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| unsalted butter: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| vanilla extract: 3/4 tsp |
| orange zest: 1/4 tsp |
| buttermilk: 3/4 cup |
Grilled Orange Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
9 serving(s)
Tags
- In a small saucepan, simmer raisins and rum until rum is absorbed, about 5 minutes. Set aside to cool.
- Cut a very thin slice off the bottom of each orange so they will stand without rolling. Cut a 3/4-inch thick slice off the top of each, removing any flesh from tops and reserve. With a sharp knife and spoon, remove most of the orange fruit leaving the empty shell.
- Sift together flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer, cream the butter and sugar until fluffy. Beat in eggs, one at a time, and then add vanilla and orange zest. Alternately add flour mixture and buttermilk to batter, starting and ending with the flour mixture. Fold in raisins.
- Fill orange shells two-thirds full with batter and put tops in place. Wrap oranges in foil and arrange on the grill. Cover and bake for 30 minutes.
- Remove foil from oranges and cool on racks at least 15 minutes. Pull off any overflowed batter. Serve.