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