Orange Cake & Glaze

1 cup sugar
8 Tbsp. oleo
2 eggs
1 California orange rind and all
1 cup raisins (ground together with orange)
1/2 tsp. salt
3/4 cup sour milk
1 tsp. soda in 1/4 cup hot water
1 tsp. baking powder
2 cups flour
1 tsp. vanilla

Make cake in usual manner.

Glaze
1 1/2 cups light brown sugar dissolved in 1 small can of frozen orange juice which has been thawed to room temperature. Pour over hot cake and let stand overnight.

Remove from pan the next day - refrigerate until cold and firm. This cake doesn't need further refrigeration, depending on weather and how long you want to keep it. This cake can be frozen.