Orange Cake: Thanks again to Betty Fleischer who gave me the fabulous gift of Maida Heatter's Book of Great Dessrts from which this recipe came (as well as many others on this site.) Orange Cake 3-1/2 oz (3/4 cup) white raisins (I use regular) 2-1/2 sifted flour 1 tsp baking soda 1/4 tsp salt 1/4 lb butter 1 tsp vanilla extract 2 c light brown sugar, firmly packed 3 eggs 1 c plain yogurt finely grated rind of 2 oranges Adjust rack 1/3 up from bottom of oven. Preheat to 350 deg. Butter a 9 x 3.5 in tube pan and dust lightly with fine dry bread crumbs. (I use pam and bread crumbs) Chop the raisins coarsely on a board, using a long, heavy knife. (I've never bothered to do this) Place in a small bowl and toss with 1 Tbsp flour. Use your fingers to separate and flour each piece. Set aside. (I wouldn't eliminate this step if I were you.) Sift together remaining flour with baking soda and salt and set aside. (I never sift anything, just stir it all together with a wisk.) In large bowl of mixer, cream butter. Add vanilla and sugar and beat for 1-2 minutes. Add eggs one at a time, beating until each is thoroughly incorporated. On lowest speed, alternately add dry ingredients in 3 additions and yogurt in 2 additions, scraping the bowl as necessary with rubber spatula and beating only until smooth after each addition. Stir in orange rind and raisins. Bake 65 min or until top springs back when lightly touched and cake tester comes out dry. Remove from oven and let stand for 5 min. Place rack over cake and invert. Remove pan. Cover with another rack and invert again place over large piece of aluminum foil or wax paper and apply glaze. Glaze: 1/2 c sugar 1/2 c orange juice, or 1/4 c juice and 1/4 c rum or bourbon Mix sugar with juice (or juice & booze) and immediately brush all over top and sides of warm cake. Let stand for at least 2 to 3 hours. Using flat sided cookie sheet as a spatula, transfer cake to plate.