ROASTED ORANGE CAKES
Steps:
- Preheat oven to 450°F.
- Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
- Cut a very thin slice off bottom of each orange so it will stand without rolling. Cut a 3/4-inch-thick slice off top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
- Sift together flour, baking soda and powder, and salt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternately fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
- Fill orange shells two-thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven 50 minutes.
- Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.
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Tauhid Media
[email protected]I'm not sure what I did wrong, but my cakes didn't rise properly. They turned out flat and dense.
Arslan Sarwar
[email protected]These cakes are the perfect size for a small gathering. I love that I can make a few of them and not have a ton of leftovers.
Camila
[email protected]I've been making these cakes for years and they're always a hit. They're the perfect dessert for any occasion.
Attaullah Shah
[email protected]These cakes are a bit too dense for my taste. I prefer a lighter, fluffier cake.
gr.sasa99
[email protected]I love the way these cakes smell while they're baking. The whole house fills with the aroma of oranges.
Emmanuel Lubula
[email protected]These cakes are so easy to make, even for a beginner baker like me. I'm definitely going to be making them again.
farwa kamran
[email protected]I'm not a fan of the glaze on these cakes. I think it's too sweet.
Luciano Genco
[email protected]I made these cakes for a bake sale and they sold out in minutes! Everyone loved them.
Yadav Satish
[email protected]I'm allergic to oranges, so I had to substitute lemon zest in this recipe. The cakes still turned out great!
Malik shahbaz Kanth
[email protected]These cakes are the perfect combination of sweet and tart. I love the way the orange zest brightens up the flavor.
Nabwire Favour
[email protected]I'm not a big fan of orange flavored desserts, but these cakes were surprisingly good. The orange flavor was subtle and not overpowering.
Rupnarayan sharma
[email protected]I'm always looking for new and exciting dessert recipes. These cakes definitely fit the bill! I can't wait to try them.
Muhsin Bahago
[email protected]I made these cakes for my family and they were a huge hit! My kids loved them.
Blacklixted 404
[email protected]I followed the recipe exactly and my cakes turned out dry and crumbly. I'm not sure what went wrong.
Lukhanyo Mbaxa
[email protected]These cakes are so moist and flavorful. I love the orange glaze. It really takes them to the next level.
Ruth Sosa
[email protected]I've made these cakes several times now and they always turn out perfect. They're my go-to dessert for potlucks and bake sales.
Kethaka Hirun Uduwage
[email protected]These cakes were a hit at my party! Everyone loved them. I'll definitely be making them again.
Mark Swisher
[email protected]I'm not much of a baker, but these cakes turned out great! They were easy to make and didn't require any special ingredients.
Qamar islam
[email protected]These roasted orange cakes were a delightful treat! The orange flavor was perfectly balanced, not too overpowering. The texture was moist and fluffy, and the glaze added a nice finishing touch.