This is not a fairy-fluff cake. It is an old-fashioned, dense, tasty, rib-sticking pound cake.
For the cake:
|250g butter, softened|
|250g caster sugar|
|4 free-range or organic eggs, at room temperature|
|225g white stoneground flour (or 250g plain flour), sifted twice|
|a pinch of salt|
|2 large navel oranges, rind and juice (reserve juice for icing)|
|60 ml (1/4 cup) milk|
For the orange drizzle:
|Reserved juice, plus more to make up to 1⁄4 cup|
|1¾ cups icing sugar|
|2 tsp butter, softened|
Preheat oven to 170 degrees Celsuis.
Butter a large ring tin or line and grease a 20cm cake pan.
Cream the butter and sugar together until pale and fluffy, beat in the eggs one at a time until well incorporated.
Add a tablespoon or two of the flour if it starts to look curdled.
Combine the orange rind with the milk.
Fold in sifted flour and salt alternately with the orange milk and spoon into prepared ring tin.
Bake for 30-35 minutes until a skewer inserted comes out clean. Leave in tin until almost cool then turn out.
To make the drizzle, mix together the juice, icing sugar and butter.
Spoon over cooled cake so it drizzles down the sides.
- Sunday Star Times
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