Last-minute Orange Sultana Cake
Juice and rind (grated) of an orange
7 tbsp brandy
215g butter, at room temperature
215g caster sugar
215g strong white flour
Pinch of baking powder
1 level tsp ground nutmegIcing 160g icing sugar
2 Tablespoons of orange juice
- If you didn’t get around to making a Christmas cake (or if you have sold all your Christmas cakes . . . of which I am guilty), but like having a fruit cake in the tin for Christmas – this is for you.
- Combined the orange juice and rind, sultanas and brandy and soak overnight in a sealed container. Cream the butter and sugar until white and creamy and then beat in the eggs one at a time. Fold in sifted flour, nutmeg and baking powder, taking care not to over-mix. Mix in the fruit.
- Bake in a 23cm/ 9in round cake tin, or two loaf tins, which have been lined with greaseproof paper. The large cake will take two and a half to three hours at 160-150 degrees/gas 3/2, depending on your oven, and the smaller cakes will take less time. Make icing by sieving the icing sugar and stir in the orange juice - drizzle over the cake when it is cold.
Food Styling: Leona Humphreys, One Fine Plate
Labels: Bread And Cakes