Name: Orange loaf
Cook time: 50 min
Total time: 50 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 g butter or margerine; 250.00 ml castor sugar; 2.00 eggs extra-large; 2.00 ml salt; 375.00 ml flour self-raising; 125.00 ml milk; 1.00 orange zest and juice; 125.00 ml castor sugar; 1.00 orange juice only

Recipe Disclaimer

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Ingredients (9)

125.00 g	butter — or margerine
250.00 ml	castor sugar
2.00	eggs — extra-large
2.00 ml	salt
375.00 ml	flour — self-raising
125.00 ml	milk
1.00	orange — zest and juice

SAUCE

125.00 ml	castor sugar
1.00	orange — juice only

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Method:

Preheat the oven to 180ºC. Spray a medium-sized loaf tin with non-stick spray or butter lightly. Cream the butter and sugar together, add the eggs one by one, beating well after each addition. Sift the dry ingredients together and add to the butter mixture, alternating with the milk. (Start and end with the dry ingredients.) Add the orange juice and rind and mix gently. Turn the batter into the prepared loaf tin and bake for about 45-55 minutes. Mix the castor sugar and orange juice for the sauce and heat slightly. Stir until the sugar has dissolved. Prick the loaf with a thin testing skewer as soon as it comes out of the oven and gradually pour over the orange juice mixture. Leave the loaf to cool in the tin and remove when completely cold. Makes a wonderfully moist loaf that’s perfect for serving at teatime.