Marion's Orange Cake

By The Canadian Living Test Kitchen

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Marion's Orange CakeLucy Maud Montgomery was not only an accomplished writer, she was also a great cook and neatly wrote her recipes in a ledger. This delicious moist cake from Marion (Webb) Laird appears on a well-worn page in the ledger. A selection of Montgomery's recipes, including this one, was published in Aunt Maud's Recipe Book (Moulin Publishing Limited, 1996), compiled by Elaine and Kelly Crawford, Marion's daughter and granddaughter, respectively. Marion's mother, Myrtle Macneill, was Montgomery's third cousin and she lived in the real-life Green Gables.5 out of5based on1 ratings.

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This recipe makes 12 servings

Nutritional Info
Per slice: about	-
cal	275275 cal
pro	4 g4g pro
total fat	9 g9g total fat
sat. fat	5 g5g sat. fat
carb	47 g47g carb
fibre	2 g2g fibre
chol	57 mg57mg chol
sodium	396 mg396mg sodium
% RDI:	-
calcium	55 calcium
iron	1313 iron
vit A	99 vit A
vit C	1515 vit C
folate	1313 folate

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Lucy Maud Montgomery was not only an accomplished writer, she was also a great cook and neatly wrote her recipes in a ledger. This delicious moist cake from Marion (Webb) Laird appears on a well-worn page in the ledger. A selection of Montgomery's recipes, including this one, was published in Aunt Maud's Recipe Book (Moulin Publishing Limited, 1996), compiled by Elaine and Kelly Crawford, Marion's daughter and granddaughter, respectively. Marion's mother, Myrtle Macneill, was Montgomery's third cousin and she lived in the real-life Green Gables.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 cup packed brown sugar 1 1cup cuppacked brown sugar
2 eggs 2 2eggeggs
1 tsp baking soda 1 1tsp tspbaking soda
1/2 cup buttermilk 1/2 1/2cup cupbuttermilk
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1 tsp salt 1 1tsp tspsalt
1 orange 1 1orangeoranges
1 cup raisins 1 1cup cupraisinraisins

Preparation

Beat butter with brown sugar; beat in eggs, 1 at a time.

Dissolve baking soda in buttermilk. Whisk flour with salt ; stir into butter mixture alternately with milk mixture, making 3 additions of dry ingredients and 2 of wet.

Coarsely chop orange (with rind) to make 1 cup (250 mL); remove seeds. In food processor, chop orange with raisins until fine (but not pur?). Add to batter and mix well.

Grease 9- x 5-inch (2 L) loaf pan and line with parchment paper; spoon in batter. Bake in 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely.

Additional information :

Tip: For some crunch in each slice, add 1/2 cup (125 mL) chopped walnuts to batter.

Source : Canadian Living Magazine: June 2000