Description Edit

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 Edit

Directions Edit

  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.
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