1 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch square pan. Cover 1/3 of the butter or margarine with plastic wrap; press remaining butter or margarine onto the bottom of the pan.
Bake pan in preheated oven for 90 minutes, or until a toothpick inserted into the center of the pan comes out clean. Cool completely.
In a medium bowl, cream together the brown sugar, eggs, and vanilla until smooth. Beat in flour and milk alternately with vanilla. Combine the butter mixture with the flour mixture. Roll the pastry into a 15 inch square. Roll out the remaining 2/3 of the butter mixture and place into the middle of the square. Cut out the edges of the square to seal. Cut out the remaining 2/3 of the butter mixture and wrap around the edges of the pastry.
Arrange the orange segments on the middle and bottom of the square. Brush orange berry filling over brown sugar filling. Place orange flower on a tray in a single layer, brushing around the edges with the remaining butter mixture.
Bake in preheated oven for 1 hour and 10 minutes, or until golden brown. Cool completely. Cut into squares.
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