Orange ring cake

Name: Orange ring cake
Yield: 10 servings
Cuisine: Bake
Ingredients: 750.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml salt; 160.00 g butter or margerine; 250.00 ml castor sugar; 10.00 ml orange zest only; 10.00 ml vanilla essence; 4.00 eggs; 80.00 ml milk; 80.00 ml orange juice

10 servings

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Fruit

By Food24 November 03 2009

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Ingredients (10)

750.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
160.00 g	butter — or margerine
250.00 ml	castor sugar
10.00 ml	orange — zest only
10.00 ml	vanilla — essence
4.00	eggs
80.00 ml	milk
80.00 ml	orange juice

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Method:

Preheat oven to 180 ºC. Grease a large 250 mm ring tin.
Sift the dry ingredients together into a mixing bowl. Cream butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add dry ingredients to creamed mixture, a little at a time, alternately with milk. Beat well for one minute.
Pour into prepared ring tin and bake for one hour, or until skewer comes out clean when inserted into cake.
Remove from oven, cool in tin for five minutes, then turn out onto a wire rack to cool.