Active Time

　　45 minutes

　　Total Time

　　2 hours

　　

Ingredients

Makes 8 to 10 servings

　　1/3 cup golden raisins

　　1/3 cup dark rum

　　8 to 10 large navel oranges

　　1 1/2 cups cake flour (not self-rising)

　　1/8 teaspoon baking soda

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　1 stick (1/2 cup) unsalted butter, softened

　　1 cup sugar

　　2 large eggs

　　3/4 teaspoon vanilla

　　1/2 teaspoon finely grated fresh orange zest

　　3/4 cup well-shaken buttermilk

　　Accompaniment: superpremium vanilla ice cream

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.

　　

Step 3

Cut a very thin slice off bottom of each orange so it will stand without rolling. Cut a 3/4-inch-thick slice off top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.

　　

Step 4

Sift together flour, baking soda and powder, and salt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternately fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.

　　

Step 5

Fill orange shells two-thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven 50 minutes.

　　

Step 6

Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.