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1
Line 2 baking sheets with parchment paper.
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2
With a sharp paring knife, trim off ends of oranges, then score lengthwise into quarters. Remove the peels and, with a back-and-forth motion, scrape off excess pith. Slice each piece lengthwise into 1/4-inch thick strips.
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3
Place orange strips in medium heavy-bottomed saucepan and cover with cold water. Bring to boil over medium-high heat and boil for 1 minute. Drain orange strips and repeat process 2 more times. On the third draining, set the orange strips aside in a small bowl.
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4
Combine 1 1/2 cups sugar and water in now-empty saucepan and bring to a boil over medium-high heat, stirring until sugar is completely dissolved. Add the orange peels and reduce heat to medium-low.
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5
Simmer orange strips until tender, about 15 minutes. Using a slotted spoon or spider, transfer orange strips to one of the prepared baking sheets and cool completely, about 30 minutes.
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6
Place chocolate and corn syrup in medium bowl and microwave until smooth and melted, 1 to 2 minutes, stopping microwave to stir chocolate every 20 seconds. One at a time, dip half of the cooled orange strips about halfway into the melted chocolate and arrange them in a single layer on the second prepared baking sheet. Place in freezer until set, 5 to 10 minutes. Set aside.
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7
Toss remaining orange strips in remaining 1/2 cup sugar; set aside.
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8
Adjust oven rack to middle position and preheat oven to 350u00b0F. Spray 13- by 9-inch baking pan with baking spray.
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9
In food processor, pulse walnuts and raisins until coarsely chopped; transfer to medium bowl.
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10
Process orange pieces in now empty food processor until ground to a pulp. Stir into nut-raisin mixture.
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11
Whisk together flour, baking powder, baking soda, and salt in medium bowl; set aside.
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12
In large bowl, beat sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition.
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13
Reduce speed to low and add flour mixture in three batches, alternating with buttermilk, scraping down sides and bottom of bowl with rubber spatula as needed. Add orange-nut-raisin mixture and beat just until combined, about 20 seconds.
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14
Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, 30 to 35 minutes.
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15
Transfer cake to cooling rack set over parchment paper. Cool cake in pan 10 minutes then invert onto cooling rack. Turn cake dome-side up and cool completely, about 1 hour.
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16
While cake is cooling, combine orange juice, sugar, vanilla, and salt in medium heavy-bottomed saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until thickened and reduced to 1/2 cup, about 10 minutes.
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17
Brush sides and top of cake with warm glaze and continue to cool cake.
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18
Top cooled cake with chocolate-dipped and sugar-coated candied orange strips and serve.
