Instructions: The flavor of the cake will be affected by the type of orange used. When grinding the orange, you can always use the zest (the bright orange part of
the peel), but if the thick white inner pith is very bitter, it will transfer
its bitterness to the cake. First cut into the orange peel and taste it - if
it is sweet, use it all; if the pith is bitter, grate the zest, then cut away
the pith before grinding the rest of the orange.

1. Position a rack in the center of the oven and preheat it to 350. Coat a 8x12" cake pan with cooking spray. Dust with flour and tap out excess flour.

2. Sift together the flour, baking powder, baking soda, salt, nutmeg, and mace into a bowl. Stir in wheat germ. Set aside.

3. In a food processor or a meat grinder, pulse or chop or grind the orange
sections and raisins together. If usings a processor, be careful not to puree
the fruit; pulse just to 1/8" bits.

4. In a large bowl of an electric mixer, combine the oil, applesauce, sugar and egg and egg white. Beat until well blended. Alternate adding the flour mixture and the orange juice, beating on low speed, beginning and ending with
flour. Stir in the chopped orange-raisin mixture. The batter will be quite thin.

5. Spoon the batter into the prepared pan and level the top. Bake for about
35-40 minutes, or until the cake is golden brown on top and springy to the touch and cake tester inserted in the center comes out clean.

6. While the cake is baking, prepare the glaze and the topping: in a small saucepan set over medium heat, stir together the glaze ingredients until the
sugar dissolves. Remove from the heat. In a small bowl, stir together the sugar, cinnamon, and pecans. Set the topping aside.

7. Set the baked cake on a wire rack. Prick the top all over with a toothpick
or bamboo skewer and pour over the glaze. Sprinkle on the topping mixture.

Allow the cake to sit for about 2 hours to absorb the glaze and cool thoroughly. Cut into squares and serve.

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