Orange Cake

Taken from Herald Sun 3 April 1991.

ORANGE CAKE

 

INGREDIENTS

 

125g Butter ( room temp)

3/4 cup castor sugar

2 eggs ( room temp)

1 cup self raising flour

1/2 cup plain flour

finely grated rind of 1 orange

1/4 cup fresh orange juice (strained)

1/4 cup milk.

 

METHOD.

 

1.Grease an 18cm cake tin.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time beating well.

4. Fold in sifted flours with rind, orange juice and milk.

5. Fill into 18 cm tin.

6. Bake in moderate oven for 50 minutes or until cooked when tested.

 

Mum used to make this when the oranges were at their sweetest. She used to flavour the icing with grated orange rind.  However she used to say that it is important to use orange juice sparingly as the icing will not set properly if too much orange juice is used.

I tried it being more liberal with the orange juice and it was exactly as mum said- the icing would not set properly.