Roasted Orange Cakes

Directions

1. 1
   Preheat oven to 450F.
2. 2
   Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
3. 3
   Cut a very thin slice off bottom of each orange so it will stand without rolling.
4. 4
   Cut a 3/4-inch-thick slice off top of each, removing any flesh from tops and reserving them.
5. 5
   Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
6. 6
   Sift together flour, baking soda and powder, and salt.
7. 7
   Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
8. 8
   Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest.
9. 9
   Alternately fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture.
10. 10
    Fold in raisins.
11. 11
    Fill orange shells two-thirds full with batter and put tops in place.
12. 12
    Wrap oranges individually in foil and arrange on a baking sheet.
13. 13
    Bake in middle of oven 50 minutes.
14. 14
    Transfer oranges in foil to a rack.
15. 15
    Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes.
16. 16
    Serve warm or at room temperature.