Orange Pudding Cake
For the cake:
1 cup all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup milk
2 Tbs butter, melted
1/2 cup chopped pecans or walnuts
1/4 cup currants or raisins
For the sauce:
2/3 cup packed brown sugar
3/4 cup orange juice
3/4 cup water
1 Tbs butter
1 tsp finely chopped orange zest
1 tsp finely chopped orange zest
To make the cake batter, combine the flour, sugar, baking powder,
cinnamon, and salt in a mixing bowl. Stir in the milk and melted butter
until combined. Stir in the pecans and currants and spread the batter in
the bottom of a slow cooker or 3- to 4-quart ovenproof baking dish.
Combine the ingredients for the sauce in a small saucepan and bring to a
boil, stirring occasionally, over moderate heat. Boil for 2 mins and
carefully pour the sauce over the batter. If using a slow cooker, cook
covered on high heat for 2 1/2 hours; if using a conventional oven, bake
tightly covered in a 300F oven for 2 1/2 hrs. The center may still be
soft but will set upon cooling. Cool for at least 30 minutes before
serving. Serve with heavy cream or ice cream if desired. Serves 6 to 8.