Agriculture Reference
In-Depth Information
This "momma cake" is moist in texture, rich with chunks of oranges, raisins and
walnuts and fragrantly spiced with cinnamon. I learned it from Marion Wilke, who
entered it in a citrus cooking contest I judged.
10 SERVINGS
Heat the oven to 325 degrees. Grease a 9-by-13-inch baking pan. Scrub the rind of the or-
ange well. Cut off both ends of the orange, then cut it into large chunks. Set aside.
Place the raisins in a food processor and pulse 6 or 7 times until coarsely chopped. Add
the orange chunks and pulse 5 or 6 times to reduce them to equal-size small pieces. Empty
into a small bowl and set aside.
Pulse the sugar and shortening together in the food processor 4 or 5 times to combine,
scraping down the sides of the bowl. Add the eggs one at a time and process in between,
scraping down the sides. The mixture should be smooth, light and fluffy. Add 3/a cup
of the buttermilk and process to combine. The mixture will be very liquid and may look
slightly separated.
Sift together the flour, cinnamon, baking soda and baking powder and add to the processor.
Pulse just to combine into a smooth batter. Set aside 2 tablespoons of the orange-raisin
