Add 1 tablespoon vinegar to 1 cup milk, and let stand five minutes to
make your own buttermilk.  Works well.  I, too, would leave out
raisins.  Can't stand the little critters!

On 8/29/10, Penny Reeder <[email protected]> wrote:
> 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.
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