Orange fruitcake

YOU
10 servings By Food24
Tap for method
Tap for method

Ingredients (15)

Cake
250.00 g butter
200.00 ml sugar
2.00 eggs — extra-large
500.00 ml flour — cake
15.00 ml orange — zest only
150.00 g dates — chopped
50.00 g pecan nuts — chopped
50.00 g sultanas
0.00 salt — pinch
7.00 ml bicarbonate of soda
180.00 ml buttermilk
5.00 ml orange — essence
Syrup
180.00 orange juice
5.00 ml orange — zest only
100.00 ml sugar
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180 &degC.
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.

Related Recipes

Next Post

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.