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Williamsburg Orange Wine Cake

Makes 1 (9-inch) cake

• 1 medium thick-skinned orange, washed and dried
• 2 cups all-purpose flour
• 1 cup seedless raisins
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup walnut meats

WINE ICING

• 2 cups confectioners' sugar
• Reserved section of orange peel from cake
• 5 tablespoons unsalted butter, at room temperature
• 1 large egg white (from a pasteurized egg)
• 3 or 4 teaspoons dry sherry

With a sharp knife, score the orange with eight equally spaced vertical cuts. Slip your thumb under peel at top and pull off peel in eight sections; set aside. The pulp will not be used in recipe.

Preheat oven to 350 degrees. Generously butter a 9-by-9-by-2-inch pan. Line bottom of pan with waxed paper and then butter the paper; set aside one section of orange peel for icing, reserving the remaining seven for cake.

Use metal blade of a food processor to process flour, raisins, baking soda and salt, turning machine on and off about 10 times, until raisins are coarsely chopped. Transfer to a 2-quart mixing bowl.

Use metal blade to process orange-peel sections with 1/2 cup of sugar until peel is minced, about 60 seconds. Add to flour mixture.

Use metal blade to process remaining sugar with butter until smooth and light in color, about 60 seconds, stopping once to scrape down bowl. Add eggs, one at a time, processing for 15 seconds after each one. With machine running, add the buttermilk and vanilla through feed tube. Process for 5 seconds, scrape down bowl and process for 10 seconds more. Add walnuts and turn machine on and off 2 or 3 times to break them up. Add flour mixture and turn machine on and off 4 or 5 times, until flour just disappears.

Scrape batter into prepared pan and bake in preheated oven for 30 to 35 minutes, or until a cake tester inserted in center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Turn out onto rack and let cool completely before icing. Spread icing evenly over top and sides.

For Wine Icing: In food processor, process sugar with reserved orange peel until peel is minced, about 60 seconds. Add butter and process for 20 seconds, stopping once to scrape down bowl. Add egg white and process for 15 seconds. Add 3 teaspoons of sherry and process for 10 seconds more. If the icing is too thick, add up to 1 teaspoon more sherry, little by little, until it is of the proper consistency. Makes 1 1/4 cups.

(From “ The Pleasures of Cooking ,” Publications International.)

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