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Caramel Orange Pudding Cake

1 cup all-purpose flour
1/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1/2 cup milk
2 tablespoons cooking oil
1/2 cup chopped pecans
1/4 cup currants or raisins
1/3 cup packed brown sugar
3/4 cup water
3/4 cup orange juice
1 tablespoon margarine or butter
1/2 teaspoon finely shredded orange peel
Half-and-half or light cream

In a mixing bowl stir together flour, 1/3 cup sugar, baking powder, 3/4 teaspoon orange peel, and cinnamon. Add milk and oil. Stir until batter is combined. Stir in pecans and currants or raisins. Spread batter evenly in the bottom of a 3 1/2- or 4-quart slow cooker.

In a small saucepan combine brown sugar, water, orange juice, margarine or butter, and 1/2 teaspoon orange peel. Bring to a boil; boil 2 minutes. Pour evenly over batter in slow cooker.

Cover; cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted 1-inch deep into center of the cake comes out clean. Let stand 30 to 40 minutes to cool slightly before serving.

To serve, spoon the warm cake and pudding into dessert dishes. Serve with half-and-half or light cream. Makes 6 servings.

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