Another old family recipe is just loose in my recipe box. It is for an orange cake my paternal grandmother prepared when the family lived in the Rio Grande Valley in the middle of an orange grove. Perhaps someday I will tackle the family recipe book and include this sweet, moist, sticky treat carrying a full, fresh orange flavor.

2 medium oranges
1/2 cup butter
1 3/4 cups sugar, divided
2 eggs, well beaten
2 cups flour
1 cup buttermilk
1 cup ground raisins
1 teaspoon baking soda
Lemon juice

Preheat oven to 350 degrees. Wash one orange, cut into sections and remove and discard seeds. Put orange, peel and all, in food processor or blender and chop fine. Cream butter and 1 cup sugar, then blend in eggs. Add remaining ingredients and mix well. Pour into greased and floured oblong pan and bake for about 45 minutes. Just before cake is done, juice remaining orange and half a lemon and place into saucepan. Add 3/4 cup sugar. Heat on medium and stir to dissolve but do not allow to boil. Pour over top of hot cake. Makes 10 servings.

Serving size: 1 slice. Per serving: 403 calories, 5.7 g protein, 10.2 g fat, 73 g carbohydrates, 164 mg sodium, 68 mg cholesterol