Kathi, Does the cake rise with just plain milk? I would think that it would need the acidity of the buttermilk to make the baking soda work to make the cake rise. You might want to add a tsp. of vinegar or lemon juice to the regular milk, the next time you make the cake, to make sure it rises okay, or you could always substitute yogurt for the buttermilk. This sounds like a delicious recipe. I can't wait to try it! Thanks for sending. Penny
On 8/29/10, Kathy Brandt <[email protected]> wrote: > > > See my notes below: > > > > 1/2 Cup Sugar > 1/4 Cup Unsalted Butter, softened > 1 Egg > 1/2 Teaspoon Vanilla > 1 Cup Flour > 1/2 Teaspoon Baking Soda > 1/2 Teaspoon Baking Powder > 1/8 Teaspoon Nutmeg > 1/2 Cup Buttermilk, at room temperature > 1/2 Cup Raisins > 1/2 Cup Walnuts > 1/2 Large Orange, in chunks > Directions: > Preheat oven to 375. Butter and flour a 9-inch round cake pan. Cream sugar, > butter, > and egg. Add vanilla. Add flour, baking soda, baking powder, and nutmeg. In > a food > processor or grinder, finely grind the raisins, nuts, and orange (peel and > all), > and buttermilk. Add to batter. Bake 40 minutes. When completely cool, invert > on plate > > > > Notes: > I don't use buttermilk, but regular, since buttermilk, even the powdered > kind in the can, I just haven't gotten around to buying. I don't use > raisins (since don't care for them). Since I usually want to make a > full-size cake, and ince it's more practical to use a whole orange or a > whole lemon, if I'm doing the lemon variant, I double the rest of the > recipe, bake in a bundt pan, and adjust the time to 50-55 minutes. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
