Marion's Orange Cake
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.
Servings: 12 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 275 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 47 g |
| fibre | 2 g |
| chol | 57 mg |
| sodium | 396 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit A | 9% |
| vit C | 15% |
| folate | 13% |
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1/2 cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
2 eggs
1 tsp (5 mL) baking soda
1/2 cup (125 mL) buttermilk
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
1 orange
1 cup (250 mL) raisins
Preparation:
Beat butter with brown sugar; beat in eggs, 1 at a time.
Dissolve baking soda in buttermilk. Whisk flour with sa< 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 puréed). 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
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Tip: For some crunch in each slice, add 1/2 cup (125 mL) chopped walnuts to batter.
Source
Canadian Living Magazine: June 2000
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