Orange Crown Jewels
|Seedless oranges||8 Large|
|Water||3 Cup (48 tbs)|
|Granulated sugar||3 Cup (48 tbs)|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Sifted all-purpose flour||1 Cup (16 tbs)|
|Pumpkin-pie spice||1 Teaspoon|
|Golden raisins||1 1⁄2 Cup (24 tbs)|
|Chopped candied pineapple||1⁄2 Cup (8 tbs)|
|Chopped candied red cherries||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs) (From 5 Ounce Can)|
1 Cut a thin slice from the stem end of each orange; cut out pulp, being careful not to puncture the peel. (Set pulp aside to press through a sieve for a breakfast beverage or to add to the fruit punch.)
2 In a kettle, place orange cups and top pieces ; cover with cold water.
3 Heat to boiling and cover. Simmer for 10 minutes; drain.
4 Repeat cooking and draining two more times, using fresh water each time. (If any bits of pulp remain in the shells, scoop out with a teaspoon.)
5 In the same kettle, heat 3 cups of water with granulated sugar, stirring constantly, just until sugar dissolves; add orange cups and tops.
6 Simmer, uncovered, stirring several times with a wooden spoon, until the syrup registers 220 degrees farenheit on a candy thermometer. (Syrup will fall slowly off a spoon in two drops that run together.)
7 Remove from heat at once; let stand overnight.
8 The next morning, reheat the mixture slowly, then cook, turning oranges often and basting with the syrup for 5 minutes.
9 Lift the cups and tops carefully from the syrup; turn cups upside down on wire racks to drain while mixing the cake batter.
10 Pour any remaining syrup into a cup and set aside.
11 In a medium-size bowl, cream the shortening with a spoon or electric mixer; add brown sugar gradually, beating until fluffy.
12 Beat in the eggs, 1 at a time, until fluffy.
13 Stir in the flour, pumpkin-pie spice and salt just until blended. Fold in the fruits and almonds.
14 Spoon into orange cups to fill about 3/4 full; set the top pieces in place. (Spoon any remaining batter into a greased custard cup; cover with foil, and steam, then bake along with filled oranges.)
15 In a kettle or a small roasting pan, place a rack ; pour in water to within 1/4 inch of top of the rack. (It should not touch the oranges.)
16 Place filled oranges on the rack; cover. Steam, adding more water, if needed for 45 minutes.
17 Remove oranges and place in a large shallow baking pan.
18 Bake in a slow oven at 300 degrees farenheit for 25 minutes.
19 Remove the oranges and brush with the saved syrup. Roll in the coarse sugar in a pie plate to coat well, optional. (This sugar is sold in specialty shops.)
20 Cool oranges completely on wire racks.
21 Wrap each orange in a transparent wrap and store in the refrigerator for at least two or three days to mellow. (They will remain fresh in the refrigerator for as long as two weeks.)
22 Decorate the tops with sprigs of Christmas greens.(optional)
23 To serve, cut into wedges.