Roasted Orange Cakes

1. 1

   Preheat oven to 450F.

2. 2

   Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.

3. 3

   Cut a very thin slice off bottom of each orange so it will stand without rolling.

4. 4

   Cut a 3/4-inch-thick slice off top of each, removing any flesh from tops and reserving them.

5. 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. 6

   Sift together flour, baking soda and powder, and salt.

7. 7

   Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.

8. 8

   Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest.

9. 9

   Alternately fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture.

10. 10

    Fold in raisins.

11. 11

    Fill orange shells two-thirds full with batter and put tops in place.

12. 12

    Wrap oranges individually in foil and arrange on a baking sheet.

13. 13

    Bake in middle of oven 50 minutes.

14. 14

    Transfer oranges in foil to a rack.

15. 15

    Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes.

16. 16

    Serve warm or at room temperature.

No additional tips available.