Buttery-Orange Raisin Cake

Description
Similar to the tangy fruitcake, this fruit-based dessert is made and mixed with real fruit juice, raisins, orange zest, and vinegar and keeps a sharp, sour aroma with the cake base and fruits.

Ingredients

 * 4 cups flour
 * ¾ tsp. almond extract
 * 2 tsp. baking powder
 * 2 cups raisins
 * ½ tsp. salt
 * 1 ½ cup milk
 * 2 tsp. baking soda
 * 2 tbsp. vinegar, white only
 * 2 ½ cups sugar, brown or white only
 * 4 eggs
 * juice from 2 oranges, reserving 6 tablespoons juice
 * orange zest
 * 1 cup butter

Directions

 * 1) Sift first 4 ingredients. Combine ½ cup orange juice and ½ cup sugar until sugar is dissolved. Add extract; refrigerate.
 * 2) Grind reserved rind and add to raisins. Combine together milk and vinegar. Cream the butter and beat with the rest of sugar. Add eggs, one at a time.
 * 3) Add the rest of the ingredients gradually. Pour into the pan.
 * 4) Bake 60 to 70 minutes. Remove from oven and spoon 6 tablespoons reserved orange juice over the top and between cake and sides of pan.
 * 5) Return cake to the turned-off oven for 1 hour. Serve cold and plain or with other desserts but transfer the fruit-based cake to a cake plate and cut into serving pieces with the kitchen knife.