Orange Pudding Cake
Source of Recipe
chef at world recipes
List of Ingredients
For the cake:
1 cup (250 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
2 Tbs (30 ml) butter, melted
1/2 cup (125 ml) chopped pecans or walnuts
1/4 cup (60 ml) currants or raisins
For the sauce:
2/3 cup (160 ml) packed brown sugar
3/4 cup (180 ml) orange juice
3/4 cup (180 ml) water
1 Tbs (15 ml) butter
1 tsp (5 ml) finely chopped orange zest
To make the cake batter, combine the flour, sugar, baking powder, cinnamon,
and salt in a mixing bowl. Stir in the milk and melted butter until
combined. Stir in the pecans and currants and spread the batter in the
bottom of a slow cooker or 3- to 4-quart (3 - 4 L) ovenproof baking dish.
Combine the ingredients for the sauce in a small saucepan and bring to a
boil, stirring occasionally, over moderate heat. Boil for 2 minutes and
carefully pour the sauce over the batter. If using a slow cooker, cook
covered on high heat for 2 1/2 hours; if using a conventional oven, bake
tightly covered in a 300F (155C) oven for 2 1/2 hours. The center may still
be soft but will set upon cooling. Cool for at least 30 minutes before
serving. Serve with heavy cream or ice cream if desired. Serves 6 to 8.
Recipe
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