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Name: Broiled Orange Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 c Pecans chopped; 1 Stick Butter Or Margarine; 1/4 ts Salt; 1 Egg; 1 c Sugar; 1 ts Baking soda; Juice Of 1 Orange; 1 tb Butter melted; Rind Of 1 Orange, grated; 1 c White Raisins, ground; 1 c Sugar; 2 c Flour sifted; 1 c Buttermilk; Lemon (juice of); Whipped Cream As Garnish

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INGREDIENTS

1/2 c Pecans ; chopped
1 Stick Butter Or Margarine
1/4 ts Salt
1 Egg
1 c Sugar
1 ts Baking soda
Juice Of 1 Orange
1 tb Butter ; melted
Rind Of 1 Orange, grated
1 c White Raisins, ground
1 c Sugar
2 c Flour ; sifted
1 c Buttermilk
Topping
Lemon ; (juice of)
Whipped Cream As Garnish

Servings

INSTRUCTIONS

FOR THE CAKE: Cream butter, add sugar, and blend. Add unbeaten egg and beat well. Sift dry ingredients together and add alternately with buttermilk. Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x 2-inch pan and start in cold oven set at 325?. Bake until well done, about 1 hour. Test for doneness with toothpick; cake is done when toothpick comes out clean. FOR THE TOPPING: Combine orange and lemon juices with sugar and melted butter. Pour over cake. Place under broiler until topping browns sllightly, but watch carefully not to burn. Serve warm or cold with whipped cream. Keep cake in pan to retain moisture. Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. T. A. Galyean Posted to MC-Recipe Digest V1 #616 by Bill Spalding on May 28, 1997

NOTES

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Broiled Orange Cake

1/2 c Pecans chopped
1 Stick Butter Or Margarine
1/4 ts Salt
1 Egg
1 c Sugar
1 ts Baking soda
 Juice Of 1 Orange
1 tb Butter melted
 Rind Of 1 Orange, grated
1 c White Raisins, ground
1 c Sugar
2 c Flour sifted
1 c Buttermilk
 Topping
 Lemon (juice of)
 Whipped Cream As Garnish

FOR THE CAKE: Cream butter, add sugar, and blend. Add unbeaten egg and beat  well. Sift dry ingredients together and add alternately with buttermilk.  Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x  2-inch pan and start in cold oven set at 325?. Bake until well done, about  1 hour. Test for doneness with toothpick; cake is done when toothpick comes  out clean.    FOR THE TOPPING: Combine orange and lemon juices with sugar and melted  butter. Pour over cake. Place under broiler until topping browns sllightly,  but watch carefully not to burn. Serve warm or cold with whipped cream.  Keep cake in pan to retain moisture.    Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974    Recipe by: Mrs. T. A. Galyean Posted to MC-Recipe Digest V1 #616 by Bill  Spalding <billspa@icanect.net> on May 28, 1997

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Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 16 Servings

Calories: 453
Calories from Fat: 86 (19%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.1g
Cholesterol 30.8mg		9 %
Sodium 105.7mg		4 %
Potassium 86.4mg		2 %
Total Carbohydrate 91.9g		27 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 90.7g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 453

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