Roasted Orange Cakes Recipe

Name: Roasted Orange Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup golden raisins; 1/3 cup dark rum; 8 to 10 large navel oranges; 1 1/2 cups cake flour (not self-rising); 1/8 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 1 cup sugar; 2 large eggs; 3/4 teaspoon vanilla; 1/2 teaspoon finely grated fresh orange zest; 3/4 cup well-shaken buttermilk; Accompaniment: superpremium vanilla ice cream

Servings: persons

1/3 cup golden raisins
1/3 cup dark rum
8 to 10 large navel oranges
1 1/2 cups cake flour (not self-rising)
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 large eggs
3/4 teaspoon vanilla
1/2 teaspoon finely grated fresh orange zest
3/4 cup well-shaken buttermilk
Accompaniment: superpremium vanilla ice cream

1
Preheat oven to 450F.
2
Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
3
Cut a very thin slice off bottom of each orange so it will stand without rolling.
4
Cut a 3/4-inch-thick slice off top of each, removing any flesh from tops and reserving them.
5
Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
6
Sift together flour, baking soda and powder, and salt.
7
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
8
Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest.
9
Alternately fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture.
10
Fold in raisins.
11
Fill orange shells two-thirds full with batter and put tops in place.
12
Wrap oranges individually in foil and arrange on a baking sheet.
13
Bake in middle of oven 50 minutes.
14
Transfer oranges in foil to a rack.
15
Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes.
16
Serve warm or at room temperature.

1035

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup golden raisins, 1/3 cup dark rum, 8 to 10 large navel oranges, 1 1/2 cups cake flour (not self-rising), and more.

Yes, Roasted Orange Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Orange Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions