Juice orange, reserving colored portion of rind. Place rind, raisins and reserved
juice in food processor fitted with metal blade. Process until finely chopped and
In a large bowl of an electric mixer, cream butter and sugar until fluffy. Add
eggs, one at a time, beating well after each addition. Add reserved raisin-orange
rind/juice mixture to bowl and stir to combine.
In another bowl, combine flour and baking soda. Add to batter alternately with
the buttermilk, mixing until combined. Pour batter into prepared pan; bake in a
preheated 350 F oven for 45 minutes or until wooden pick inserted in center of cake
comes out clean.
Remove from oven and place pan on wire rack, leaving cake in pan. Using a wooden
chopstick or end of a wooden spoon, poke holes through cake. Pour 1/2 cup orange
juice over cake, letting it run into holes. Cool in pan 30 minutes. Release; cool
For icing: in a large bowl of an electric mixer, beat butter, confectioners'
sugar, orange rind and juice until smooth and fluffy, about 4 minutes. Refrigerate
until icing reaches spreading consistency.
Ice cooled cake and serve.
Makes 12 servings.
Nutrition facts per serving: 401 calories, 16 g fat, 10 g saturated fat,
77 mg cholesterol, 61 g carbohydrates, 4 g protein, 294 mg sodium