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This delicious cake is baked in a 9 in. by 5 in.
loaf pan and is kept moist by its lovely Muscat
glaze. Charles Spinetta's Orange Muscat dessert
wine makes a good pairing, and you can use it in
the recipe as well.
Ingredients:
- 1 cup golden raisins
- 1/2 cup plus two tablespoons Orange Muscat
Wine
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (one and one-half sticks) unsalted
butter
- 1 1/4 cups granulated sugar
- 3 eggs, at room temperature
- 2 tablespoons plus 1/4 teaspoon gratedorange
zest
- 1/2 cup chopped toasted walnuts
- 1/2 cup sifted powdered sugar
Preparation:
Combine raisins and 1/2 cup Orange Muscat in a
small bowl. Cover and let stand for at least two
hours. Preheat oven to 325 degrees, and butter and
flour a 9 x 5 inch loaf pan. Drain raisins,
reserving liquid. Coarsely chop raisins. Combine
reserved liquid with enough milk to measure 1/2
cup.
Sift together flour, baking powder and salt. In
electric mixer, cream butter in large bowl until
light and fluffy. Gradually add sugar and beat
until fluffy, scraping bowl occasionally. Add eggs
one at a time, beating well after each addition.
Beat in raisins and 2 tablespoons orange zest. Add
dry ingredients alternately with wine-milk mixture,
beating just until blended. Stir in walnuts.
Pour batter into prepared pan. Bake until top of
cake is golden brown and toothpick inserted in
center comes out clean, about 75 minutes. Let cool
in pan on rack for 5 minutes.
Combine remaining 2 tablespoons Orange Muscat
with 1/4 teaspoon orange zest and powdered sugar in
small bowl. With cake still in pan, brush glaze
over surface, allowing excess to drip down inside
pan. Let stand until cake is completely cooled.
Remove from pan and cover tightly with plastic
wrap. Let stand overnight to mellow, then slice
thinly to serve.
Any Questions?? Contact
Joyce
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