RCI-BR.004.0078.001
Buttery-Orange Raisin Cake
Buttery-Orange Raisin Cake from the Recidemia collection
Prep30 min
Cook35 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- tsp.almond extract1/4 unit
- 2 tsp
- 2 unit
- 1/2 tsp
- 1 1/2 unit
- 2 tsp
- Tbs. vinegar2 unit
- 21/2 unit
- 4 unit
- juice from 2 oranges (reserve rinds and 6 Tbs. juice)1 unit
- 1 unit
Method
1
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan, then set aside.
2
Combine milk and vinegar in a small bowl and let sit for 5 minutes to curdle and create buttermilk substitute.
5 minutes
3
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
4
Beat in eggs one at a time, then add almond extract and the reserved 6 tablespoons of orange juice, mixing well after each addition.
5
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6
Alternate adding the flour mixture and curdled milk to the butter-egg mixture in thirds, beginning and ending with the flour mixture, stirring gently until just combined.
7
Fold in the raisins and reserved orange rinds until evenly distributed throughout the batter.
8
Pour batter into prepared pan and smooth the top with a spatula.
9
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
50 minutes
10
Remove cake from oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
10 minutes