Sugarless Orange Cake

• 1/2 c. raisins, finely chopped
• 1 Tbsp. grated orange peel
• 1/2 c. nonfat dry milk
• 4 Tbsp. butter, softened
• 1 egg, beaten
• 3/4 c. orange juice
• 1 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. chopped nuts
• Victorian Sauce

1. Combine raisins and orange peel; set aside.
2. In medium bowl cream dry milk with butter.
3. Add beaten egg.
4. Add orange juice and beat well.
5. In another bowl combine flour, baking powder and salt. Add the raisin mixture and stir well.
6. Stir dry ingredients into orange juice mixture and mix thoroughly.
7. Stir in nuts and pour into a greased 9 x 5 x 3-inch loaf pan.
8. Bake at 325u0b0 for 45 minutes or until cake tests done.
9. Remove from oven, cool on rack and invert onto serving platter.
10. Drizzle the sauce over the top of the cake, a little at a time, until the sauce is entirely absorbed. Refrigerate at least 24 hours before serving.
11. The cake improves with age.
12. Makes 8 to 10 servings.

raisins, nonfat dry milk, butter, egg, orange juice, flour, baking powder, salt, nuts, victorian sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288920 (may not work)