Orange Pudding Cake

Cake
• 1-cup all-purpose flour
• 1/3-cup sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2-cup milk
• 2 Tbls. butter, melted
• 1/2 cup chopped pecans or walnuts
• 1/4 cup currants or raisins

Sauce
• 2/3 cup packed brown sugar
• 3/4 cup orange juice
• 3/4 cup water
• 1 Tbls. butter
• 1 tsp finely chopped orange zest

To make the cake batter, combine the flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Stir in the milk and melted butter until combined. Stir in the pecans and currants and spread the batter in the bottom of a slow cooker or 3- to 4-quart ovenproof baking dish.

Combine the ingredients for the sauce in a small saucepan and bring to a boil, stirring occasionally, over moderate heat. Boil for 2 minutes and carefully pour the sauce over the batter. If using a slow cooker, cook covered on high heat for 2 1/2 hours; if using a conventional oven, bake tightly covered in a 300F oven for 2 1/2 hours. The center may still be soft but will set upon cooling. Cool for at least 30 minutes before serving.

Serve with heavy cream or ice cream if desired. Serves 6 to 8.