- 6 oz. Florida Orange Juice
- 21 oz. granulated sugar, divided
- 9 oz. unsalted butter
- 3 eggs
- 1 tbsp. vanilla extract
- 1 ½ tbsp. baking soda
- 24 oz. all-purpose flour
- 20 oz. buttermilk
- 1 Florida Orange
- 15 oz. raisins
- 6 oz. walnut pieces
1. Preheat oven to 350° F.
2. Grease mini muffin tins or line with paper liners.
3. Beat together 20 ounces sugar, butter, eggs and vanilla extract in a mixing bowl with an electric mixer.
4. Combine baking soda and flour in another bowl.
5. Add half of flour mixture to sugar mixture and mix until just combined. Add half of buttermilk and mix just until combined. Repeat with remaining flour mixture, then remaining buttermilk.
6. Remove zest from Florida Orange and set orange aside.
7. Place Florida Orange zest, raisins and walnuts in a food processor. Cover and chop to make a fine paste.
8. Add fruit-nut paste to cake batter and mix until combined.
9. Place batter in prepared mini muffin tins.
10. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
11. Meanwhile, squeeze reserved Florida Orange. Combine Florida Orange Juice and 1 ounce of sugar in a saucepan. Bring to a boil and stir until sugar is dissolved and mixture thickens slightly.
12. Remove cakes from oven. Immediately pour the warm Florida Orange syrup over cakes, dividing syrup equally.
13. Place muffin tin on a cooling rack and allow cakes to stand for at least 10 minutes before removing from pan.