NOTES: Serve this cake with lightly sweetened whipped cream, flavored with rum if you like. PREP AND COOK TIME: About 1 1/2 hours, plus 1 hour to cool
1 cup golden raisins
1/2 cup chopped candied citrus peel
1/4 cup plus 2 tablespoons dark rum
2 oranges (1 lb. total), rinsed
1 lemon (5 oz.), rinsed
1/2 cup plus 2 tablespoons butter, at room temperature
1 cup firmly packed dark-brown sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup orange marmalade
How to Make It
In a bowl, mix raisins, candied peel, and 1/4 cup rum. Let stand 20 minutes.
Meanwhile, grate peel and squeeze juice from 1 orange and the lemon; reserve. Thinly slice remaining orange, discarding ends; cut slices into half-moons. Arrange slices attractively over bottom and up sides of a buttered 9- by 5-inch loaf pan.
In a bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Add grated orange and lemon peel and 2 tablespoons each orange and lemon juice (reserve remaining for other uses).
Add flour, baking powder, baking soda, and salt and beat on low speed until well blended. Stir in rum-steeped raisins and candied peel. Scrape batter into prepared pan, taking care not to disturb orange slices; smooth top level.
Bake in a 350° oven until a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Let stand 10 minutes, then run a knife blade gently around edges to release cake; invert onto a wire rack.
In a 1- to 2-quart pan over medium heat, stir marmalade and remaining 2 tablespoons rum until hot. Pour through a fine strainer into a small bowl. Brush glaze all over warm cake. Let cool to room temperature, about 1 hour, then cut into slices to serve.