2 tb Raisins
2/3 c Pineapple Preserves
1/2 c Cranberries; chopped
1/2 ts Orange Peel; shredded
1 tb Orange Juice
2 1/4 c All-Purpose Flour
3/4 c Sugar
3/4 c Butter
1/2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Ground Nutmeg
1/8 ts Salt
3/4 c Buttermilk Or Sour Milk
Orange Drizzle*
Grease and flour a 10×2-inch round tart pan with a removable bottom; set
aside.
For filling: Place raisins in a small bowl. Pour enough boiling water over
raisins to cover. Let stand for 5 minutes; drain thoroughly. Stir in
preserves, cranberries, orange peel and orange juice. Set filling aside.
Stir together flour and sugar in a large mixing bowl.Using a pastry
blender, cut in butter till mixture resembles coarse crumbs. Set aside 1/2
cup of the flour mixture for crumb topping. Stir baking powder, baking
soda, nutmeg and salt into remaining flour mixture. mix well. Make a well
in the center. Combine egg and buttermilk or sour milk in a small bowl. Add
egg mixture all at once to the flour mixture. stir till just moistened.
Spread two-thirds of the batter into the prepared pan. Carefully spread the
filling over the batter. Spoon remaining batter in small mounds over the
filling. Sprinkle with reserved crumb mixture.
Bake in a 350* oven for 35 to 40 minutes or till golden brown. Cool in pan
on a wire rack for 15 minutes. Remove from tart pan and drizzle with Orange
Drizzle*. Cut into wedges and *serve warm.
*Orange Drizzle: Stir together 1/2 cup powdered sugar, 1/2 teaspoon finely
shredded orange peel, and enough orange juice ( 1 to 2 teaspoons ) to make
an icing of drizzling consistency.
Yields
8 Servings