Name: Orange pot cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 230.00 g butter or margerine; 200.00 g sugar; 4.00 eggs; 5.00 ml vanilla essence; 240.00 g flour cake; 120.00 g cornflour; 20.00 ml Baking powder; salt pinch; 50.00 ml milk; 150.00 g sultanas soaked in brandy; 250.00 ml orange juice; 15.00 ml brandy; 50.00 ml sugar

Recipe Disclaimer

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Ingredients (13)

230.00 g	butter — or margerine
200.00 g	sugar
4.00	eggs
5.00 ml	vanilla — essence
240.00 g	flour — cake
120.00 g	cornflour
20.00 ml	Baking powder
	salt — pinch
50.00 ml	milk
150.00 g	sultanas — soaked in brandy

SYRUP

250.00 ml	orange juice
15.00 ml	brandy
50.00 ml	sugar

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Method:

Beat the butter and sugar together until light and creamy. Add the eggs one by one, beating will after each addition. Then add the vanilla essence and beat well. Sift the dry ingredients together. Add to the butter mixture, alternating with the milk, sultanas and 50 ml brandy. Turn the mixture into a greased flat black pot. Grease the lid of the pot and use to cover the pot. Stand the pot on a grid and slowly cook the cake over the coals. Place a few coals on the lid. Bake for about 45-60 minutes without lifting the lid. Remove from the heat once the cake is done. To make the syrup, mix the orange juice, brandy and sugar together. Pierce holes in the surface of the cake and spoon the syrup over the cake, allowing the cake to absorb the syrup. Serve hot or cold with cream or ice cream for dessert, or as a treat with tea or coffee.
Serves 6-8.