Buttery Orange Cake
"I add the finely grated rind of a small orange to the creaming butter/sugar mixture to give the cake a little more zing.
Suitable to freeze."
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 250 g unsalted butter, softened, chopped
- 1 1⁄4 cups caster sugar
- 4 eggs
- 1⁄3 cup self raising flour
- 3⁄4 cup orange juice
- 2 tablespoons boiling water
directions
- Preheat oven to moderate (180oC/160oC fan-forced). Grease a deep 22-23cm round cake pan, line the base with baking paper.
- Beat butter and sugar in a small bowl with an electric mixer until light and creamy.
- Add eggs, one at a time, beating until combined between additions. Fold in the sifted flour, then the juice and boiling water.
- Spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. Stand the cake for two minutes before tuning onto a wire rack to cool.
- Dust with sifted icing sugar if desired.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
