Orange fruitcake

Recipe from: 10/30/2003 12:00:00 AM

Ingredients 17
Servings 10
Time

Ingredients

  • CAKE
  • 250
    g
    butter
  • 200
    ml
    sugar
  • 2
    extra-large eggs
  • 500
    ml
    cake flour
  • 15
    ml
    grated orange rind
  • 150
    g
    dates, chopped
  • 50
    g
    pecan nuts, chopped
  • 50
    g
    sultanas
  • pinch salt
  • 7
    ml
    bicarbonate of soda
  • 180
    ml
    buttermilk
  • 5
    ml
    orange essence
  • SYRUP
  • 180
    orange juice
  • 5
    ml
    grated orange rind
  • 100
    ml
    sugar
 

Method

 
Preheat oven to 180 °C.
Line a 23 cm ring cake tin with baking paper and grease well with margarine or butter.
CAKE
Cream the butter and sugar.
Add the eggs one by one, beating well after each addition.
Combine 50 ml of the cake flour with the orange rind, dates, nuts and sultanas and fold into the butter mixture.
Sift the remaining flour, salt and bicarbonate of soda together and add to the butter mixture, alternating with the buttemilk.
Gently stir in the orange essence.
Turn the batter into the prepared tin and bake for 45 to 60 minutes or until done (a testing skewer inserted into the cake should come out clean).
Syrup
Meanwhile bring the ingredients for the syrup to the boil and simmer gently for five minutes.
Pour the syrup over the hot cake as soon as it comes out of the oven.
Cool the cake in the tin and turn out when cold.
Store in an airtight container.
 

Read more on: bake  |  fruit
 

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