Ingredients
Makes 8 to 10 servings
1/3 cup golden raisins
1/3 cup darkish rum
8 to 10 broad navel oranges
1 1/2 cups cake flour (no longer self-rising)
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 broad eggs
3/4 teaspoon vanilla
1/2 teaspoon finely grated recent orange zest
3/4 cup properly-shaken buttermilk
Accompaniment: superpremium vanilla ice cream
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Step 1
Preheat oven to 450°F.
Step 2
Simmer raisins and rum in a puny saucepan, stirring on occasion, except rum is absorbed, about 5 minutes.
Step 3
Minimize a extraordinarily thin gash off bottom of each and every orange so this can stand with out rolling. Minimize a 3/4-hasten-thick gash off top of each and every, putting off any flesh from tops and reserving them. Desire as grand flesh as imaginable from orange with a pointy knife and a spoon (reserving flesh for one other use if desired), leaving an empty shell.
Step 4
Sift together flour, baking soda and powder, and salt. Beat butter and sugar in a broad bowl with an electrical mixer except gentle and fluffy. Add eggs 1 at a time, beating properly after every addition, then beat in vanilla and zest. Alternately fold in flour mixture and buttermilk in batches, starting and ending with flour mixture. Fold in raisins.
Step 5
Have orange shells two-thirds elephantine with batter and save tops in space. Wrap oranges in my idea in foil and arrange on a baking sheet. Bake in heart of oven 50 minutes.
Step 6
Transfer oranges in foil to a rack. Desire foil when chilly sufficient to take care of, then chilly oranges on racks as a minimum 15 minutes. Reduction warmth or at room temperature.