The small wooden box is very much a vault filled with recipes that require copious amounts of butter and sugar. This latest instalment makes no exception.
This Orange-Nut Cake recipe is from a certain Mrs. D.A. Wilmott from New Haven, Connecticut. The recipe was visibly printed in a newspaper. It was cut and glued to both sides of a recipe card. On one side, all the ingredients and the method were listed. On the other, a black and white photo of the cake cut into 16 pieces.
Web searches unfortunately did not turn out much information on this Mrs. D.A. Wilmott. When goolging specifically “D.A. Wilmott”, only medical articles surfaced… The mystery about the person who submitted the recipe is complete.
I must say that even without answers about who was behind the recipe, I truly enjoyed this coffee cake. It wasn’t overly sweet, but was able to fully taste the orange, nuts and raisins. I used the rind and juice of a Cara cara orange, which left a lovely aroma. When baking it again, I would perhaps add a dash of cinnamon or nutmeg to the batter.
I would also pay a little more attention to the presentation. This go round, I simply sprinkled the orange zest, raisin and nut mixed with the icing sugar on top of the cake. Instead, I’d opt try to prepare real icing by perhaps mixing a little orange juice or a splash of Grand Marinier to the icing sugar.
- ½ cup of butter
- 1 cup of firmly packed brown sugar
- 1 egg beaten
- 1 cup of buttermilk
- 2 cups of sifted all-purpose flour
- 1 tsp. of baking soda
- 1 tsp. of baking powder
- ¼ tsp. of salt
- Rind of one orange
- ½ cup of raisins
- ½ chopped walnuts
- 1/3 cup of orange juice
- Powdered sugar icing
- Preheat oven at 350°F
- Cream butter and sugar. Beat in egg and buttermilk.
- Add sifted flour, soda, baking powder, and salt.
- Finely grind orange rind, raisins, and nuts. Beat half o this mixture into batter.
- Pour into greased 9 – inch pan. Bake in oven at 350°F for 40 minutes.
- Remove from pan and pour orange juice over hot cake. Add remaining ground mixture to powdered sugar icing and spread over cake.