1 Stick Butter Or Margarine
1 Cup Sugar
1 Egg
2 Cups Sifted Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Buttermilk
1 Cup White Raisins — ground
Rind Of 1 Orange — grated 1/2 Cup Chopped Nuts
–Topping– Juice Of 1 Orange Juice Of 1 Lemon 1 Cup Sugar
1 Tablespoon Melted Butter
Whipped Cream As Garnish
FOR THE CAKE: Cream butter, add sugar, and blend. Add unbeaten egg and beat well. Sift dry ingredients together and add alternately with buttermilk. Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x 2-inch pan and start in cold oven set at 325?. Bake until well done, about 1 hour. Test for doneness with toothpick; cake is done when toothpick comes out clean.
FOR THE TOPPING: Combine orange and lemon juices with sugar and melted butter. Pour over cake. Place under broiler until topping browns sllightly, but watch carefully not to burn. Serve warm or cold with whipped cream. Keep cake in pan to retain moisture.
Source: “Mountain Measures”–Junior League of Charleston, WV ed. 1974