Grease and flour a 10x2-inch round tart pan with a removable merchantman; set
parenthesis.

For pick: Place raisins in a small stadium. Pour enough boiling water over
raisins to masking. Let mean 5 proceedings; drain good. Stir in
preserves, cranberries, orange peel and orange succus. Set filling parenthesis.
Stir together flour and sugar in a large mixing bowl.Using a pastry
liquidiser, cut in butter till mixture resembles coarse crumbs. Set digression 1/2
cup of the flour mixture for crumb topping. Stir baking pulverise, baking
tonic, nutmeg and salt into remaining flour assortment. mix wellspring. Make a well
in the plaza. Combine egg and buttermilk or sour milk in a small roll. Add
egg mixture all at once to the flour assortment. stir till just moistened.
Spread two-thirds of the batter into the prepared pan. Carefully spread the
filling over the dinge. Spoon remaining batter in small mounds over the
weft. Sprinkle with reserved crumb assortment.

Bake in a 350* oven for 35 to 40 minutes or till golden dark-brown. Cool in pan
on a wire rack for 15 proceedings. Remove from tart pan and drizzle with Orange
Mizzle*. Cut into wedges and *serve tender.

*Orange Mizzle: Stir unitedly 1/2 cup powdered dough, 1/2 teaspoon finely
shredded orange undress, and enough orange succus ( 1 to 2 teaspoons ) to make
an icing of drizzling eubstance.