2 heaping tbsp. butter
1 c. sugar
1 egg, beaten well
1 c. seedless raisins
1 whole orange, rind too
2 c. sifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sour milk or buttermilk

Cream butter and sugar, stir in egg. Grind raisins and whole orange in food chopper, and add to creamed mixture. Stir well. Sift flour, soda, and salt together; add alternately with buttermilk. Beat well. Pour into long loaf pan, the bottom of which has been fitted with waxed paper, and then greased around sides of pan and corners on top of wax paper. Bake at 325 degrees for 50 minutes in 11 x 16 inch pan.

Mix 1/2 cup orange juice and 1/2 cup sugar and pour over pudding or dessert as soon as it is taken from oven, while hot. When juice has absorbed, turn cake out on board, remove wax paper. Serve with whipped cream and cherry. Dessert is rich so portions need not be large. This serves 14 easily.