Raisin Orange Cake
|Seedless raisins||1 Cup (16 tbs)|
|Orange rind||1 Large, grated|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Soft shortening||1⁄2 Cup (8 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Baking soda||1 Teaspoon|
|Sour milk||1 Cup (16 tbs)|
|Orange juice||4 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
Simmer the raisins 15 to 20 minutes in sufficient water to cover, then drain well and add orange rind.
Sift about 1/4 cup of the flour over the mixture and stir until coated.
Sift remaining flour and salt together.
Cream shortening and white sugar together and add the egg.
Stir soda into the sour milk and add alternately with the flour and salt to creamed mixture.
Stir just enough to combine all ingredients well.
Turn into a greased 8 inch square pan 3 inches deep or round pan 8 inches in diameter and 3 inches deep.
Bake 45 to 50 minutes at 350 F.
While still in the pan and quite warm, baste with orange juice and sugar until the mixture is well absorbed.