- 21 ounces granulated sugar, divided
- 9 ounces unsalted butter
- 3 eggs
- 1 tablespoon vanilla extract
- 1-1/2 tablespoons baking soda
- 24 ounces all-purpose flour
- 20 ounces buttermilk
- 1 Florida orange
- 15 ounces raisins
- 6 ounces walnut pieces
- 6 ounces Florida orange juice
Beat together 20 ounces sugar, butter, eggs and vanilla extract in mixing bowl with electric mixer. Combine baking soda and flour in bowl; stir to combine; reserve. Add half of flour mixture to sugar mixture; mix just until combined. Add half of buttermilk; mix just until combined. Repeat with remaining flour mixture, then remaining buttermilk.
Meanwhile, squeeze reserved orange. Combine orange juice and 1 ounce sugar in saucepan; bring to a boil and stir until sugar is dissolved and mixture thickens slightly.
Preheat oven to 350° F. Grease mini muffin tins or line with paper liners.
Remove zest from orange; reserve orange. Place orange zest, raisins and walnuts in food processor; cover and chop to make a fine paste. Add fruit-nut paste to cake batter; mix just until combined. Place batter in prepared mini muffin tins. Bake for 20 minutes or until toothpick inserted in center of cake comes out clean.
Remove cakes from oven. Immediately pour the warm orange syrup over cakes, dividing equally. Place muffin tin on cooling rack and allow cakes to stand for at least 10 minutes before removing from pan.