• 4 to 5 TexaSweet Oranges
  • 2 cups biscuit mix*
  • 2 tablespoons sugar
  • ¼ teaspoon nutmeg
  • 1 egg
  • hot syrup
  • 1/3 cup orange marmalade
  • 2 tablespoons lemon juice
  • 1 tablespoon port wine (optional)
  • whipped cream (optional)

Butter a 1 ½ quart mold. Slice 1 unpeeled orange. Cut slices in half and arrange decoratively in mold. Juice and strain remaining oranges to make one cup. In mixing bowl, blend biscuit mix, sugar, nutmeg, egg and 2/3 cup of the juice only until blended. Pour batter into mold. Cover completely with foil, folding ends of foil securely around mold. Set mold on rack in large pot. Add 2-inches of water; cover pan and steam 25 minutes. While cake steams, be sure that water maintains a steady low boil. Mix reserved 1/3 cup orange juice with remaining hot syrup ingredients in small saucepan. Simmer 10 minutes. When cake is done, invert on serving plate. Remove pan. Drizzle hot syrup over hot cake. Let cool 5 minutes. Cut in wedges and serve warm, topped with whipped cream.

Makes 6 servings.

*To measure biscuit mix for this recipe: spoon lightly into cup. Level off with spatula. Nutrition Per Serving: Calories-140; Fat-1.5g; Cholesterol-0mg; Sodium-110mg; Carbohydrates-31g; Protein-2g