Recipe - Florida Orange Kiss-Me Cake

Butter flavored cooking
spray
2 cup Sifted allpurpose flour
One half teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
One fourth teaspoon Nutmeg
One fourth teaspoon Mace
2 tablespoon Toasted wheat germ
1 Orange (do not peel) cut
into 1/8ths, seeds removed
(see introduction)
1 cup Seedless raisins
One fourth cup Canola or safflower oil
1/3 cup Applesauce
1 cup Sugar
1 lg Egg plus
1 lg Egg white
1 cup Orange juice

ORANGE GLAZE
One half cup Orange juice
2 tablespoon Sugar

TOPPING
One fourth cup Sugar
One half teaspoon Cinnamon
One fourth cup Finely chopped pecans

Here's a cake that I haven't tried but it sounds great. I haven't run up
against too many duds from Susan Purdy. I think it would work well with a
Mexican menu. This recipe is from her book Have Your Cake and Eat it Too.

The flavor of the cake will be affected by the type of orange used. When
grinding the orange, you can always use the zest (the bright orange part of
the peel), but if the thick white inner pith is very bitter, it will
transfer its bitterness to the cake. First cut into the orange peel and
taste it if it is sweet, use it all; if the pith is bitter, grate the
zest, then cut away the pith before grinding the rest of the orange.

1. Position a rack in the center of the oven and preheat it to 350. Coat a
8x12" cake pan with cooking spray. Dust with flour and tap out excess
flour.

2. Sift together the flour, baking powder, baking soda, salt, nutmeg, and
mace into a bowl. Stir in wheat germ. Set aside.

3. In a food processor or a meat grinder, pulse or chop or grind the orange
sections and raisins together. If usings a processor, be careful not to
puree the fruit; pulse just to 1/8" bits.

4. In a large bowl of an electric mixer, combine the oil, applesauce, sugar
and egg and egg white. Beat until well blended. Alternate adding the flour
mixture and the orange juice, beating on low speed, beginning and ending
with flour. Stir in the chopped orangeraisin mixture. The batter will be
quite thin.

5. Spoon the batter into the prepared pan and level the top. Bake for about
3540 minutes, or until the cake is golden brown on top and springy to the
touch and cake tester inserted in the center comes out clean.

6. While the cake is baking, prepare the glaze and the topping: in a small
saucepan set over medium heat, stir together the glaze ingredients until
the sugar dissolves. Remove from the heat. In a small bowl, stir together
the sugar, cinnamon, and pecans. Set the topping aside.

7. Set the baked cake on a wire rack. Prick the top all over with a
toothpick or bamboo skewer and pour over the glaze. Sprinkle on the topping
mixture. Allow the cake to sit for about 2 hours to absorb the glaze and
cool thoroughly. Cut into squares and serve.

280 calories/7 g of fat/22% CFF

Posted to Digest eatlf.v096.n167

From: SEBadian@aol.com

Date: Thu, 26 Sep 1996 08:37:24 0400