Name: Orange loaf cake
Yield: serving
Cuisine: Bake
Ingredients: 200.00 g butter soft; 200.00 ml castor sugar; 625.00 ml flour self-raising; 25.00 ml Baking powder; 2.00 oranges zest and juice; 3.00 eggs extra-large; 80.00 ml castor sugar; 65.00 ml water; 2.00 oranges zest and juice; 1.00 ml vanilla essence

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Ingredients (10)

CAKE

200.00 g	butter — soft
200.00 ml	castor sugar
625.00 ml	flour — self-raising
25.00 ml	Baking powder
2.00	oranges — zest and juice
3.00	eggs — extra-large

SYRUP

80.00 ml	castor sugar
65.00 ml	water
2.00	oranges — zest and juice
1.00 ml	vanilla — essence

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 24 x 12 x 8 cm loaf tin with non-stick spray. Beat or mix all the cake ingredients for 2-3 minutes until well blended. Turn into the prepared loaf tin. Bake for 45-50 minutes or until a testing skewer comes out clean when inserted into the centre of the loaf. Cover with aluminium foil after 30 minutes to prevent the cake from browning too much. Cool in the loaf tin. Heat the syrup ingredients in a saucepan until the sugar has dissolved, then bring to the boil. Pierce holes all over the surface of the cake using a testing skewer and pour half the syrup over the cake. Serve with plain yoghurt or cream and the remaining syrup.
Makes a medium-sized loaf cake.