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Grilled Orange Cake Serves 8 to10 1/3 cup golden raisins 1/3 cup dark rum 8 to 10 large naval oranges 1 1/2 cups cake flour 1/8 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter 1 cup sugar 2 large eggs 3/4 teaspoon vanilla 1/4 teaspoon orange zest 3/4 cup buttermilk Preheat grill to 350 to 400 degrees F. 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. Remove any flesh from cut off tops and reserve tops. 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 reserved tops back in place. Wrap oranges in foil and arrange on 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 grilled orange cakes warm or at room temperature. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |