Wednesday, 14 October 2015


This is such a deliciously moist and yummy cake, with slightly different ingredients! It was given to me by a rellie maybe twenty years ago. This cake is quite rich so is great for that special occasion or for a dessert, served just warm, with clotted cream, of course! But, trust me, it is great as a cut and come again cake and keeps well for several days.

It is very good when made in a ring [bundt] tin like I have done here, making it easier to pour over the syrupy sauce, or you could use a 9” round, spring form tin.  Butter or oil your tin well and line the bottom if using a round tin. Pre heat your fan oven to 160C.

Bundt tins are underused here and that is a shame as they look fab, are easier to slice and great to decorate. [see note at the bottom] I bought mine in Sainsbury’s some time ago and use it a lot.

10 oz softened butter
10 oz g caster sugar
3 large eggs
2 heaped teaspoons grated orange rind
½ teaspoon grated lemon rind
½ teaspoon orange extract [Asda has Valencian orange extract - but be careful, it is strong]
12 oz plain flour
2 level teaspoons baking powder
½ teaspoon bicarbonate of soda
pinch salt
300 ml tub sour cream

Cream the butter and sugar until light and fluffy, then add the eggs, one at a time, mixing well after each addition. Stir in the grated rinds and orange extract. In a separate bowl sift the remaining dry ingredients together then add to the mix, bit by bit, alternately with the sour cream. But do NOT beat. Tip into your prepared tin and bake for about 55-60 mins, Remove from the tin to cool, then place on your serving plate when nearly cold.



scant 3 fl oz fresh squeezed orange juice
1½ fl oz cointreau or brandy
1 ½ oz caster sugar
1 tablespoon lemon juice

Place all the ingredients in a small saucepan and bring to the boil for two minutes. Take off the heat and pour evenly over your almost cold cake. Allow to stand for at least a quarter of an hour before cutting.

Before serving lightly dust with some icing sugar.

Oh my! just lovely. The texture and flavour is just wonderful.

Note: When using a ring tin, butter very very well, then sprinkle some flour over the whole of the surface. Take to the sink then tap away the excess.

1 comment:

  1. Just my cup of tea! But so many of your recipes are!