Orange Traveling Cake
Makes 1 (9½ x 5½-inch) loaf
1 cup golden raisins
1 cup sugar
1 cup water
½ cup butter
1 tablespoon orange zest
½ teaspoon ground cardamom
1 teaspoon orange extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Garnish: confectioners’ sugar or Orange Glaze
1. In a medium saucepan, combine raisins, sugar, water, butter, orange zest, and cardamom. Bring to a boil, stirring occasionally; reduce heat to medium, and boil for 5 minutes. Remove from heat, and stir in orange extract. Let cool to room temperature. (To cool it faster, transfer mixture to a large heatproof mixing bowl, and stir it often.)
2. Preheat oven to 350°. Spray a 9½ x 5½-inch loaf pan with nonstick baking spray with flour.
3. In a small bowl, whisk together flour, baking soda, baking powder, and salt; then add to cooled raisin mixture, stirring just until combined.
4. Pour into prepared pan, and bake for 40 minutes or until a wooden pick inserted in center comes out clean. (Cake will rise but remain flat.) Remove cake from pan, and cool completely on a wire rack. Wrap tightly in plastic wrap to store. If desired, sprinkle with confectioners’ sugar before serving, or spread Orange Glaze over top, letting glaze drizzle down sides.
Note: If two loaves are desired, repeat recipe rather than doubling.
