A beautifully moist and really easy orange cake recipe from a wonderfully retro cookbook!
When I was visited my nan at the weekend, she was busy looking through old cookbooks for a cake she wanted to bake. Amongst them was her Be-Ro book from 1952!
She had a few different Be-Ro books from over the years as apparently some of the recipes in there were not repeated in later editions so I had a leaf through them all to see if there was anything I fancied making. I saw this easy orange cake recipe and thought it would be great to try as the lemon drizzle cake we made last week disappeared far too quickly.
I love cakes cooked with fruit juice for the gorgeous squidgy moistness it gives them. In the book it was named ‘orange syrup cake’ but it is very similar to lemon drizzle cake only without the tang you get with lemon. It really was delicious and I know it is something I’ll make again soon!
Ingredients (for the cake):
100g self raising flour
Pinch of salt
100g butter or margerine
100g soft brown sugar
Grated rind of 1 orange
For the syrup:
Juice of 1 orange
1. Preheat the oven to 180* (fan 170*) and grease and line a 2lb loaf tin.
2. Cream the butter and sugar until light and fluffy and add the orange rind.
3. Beat in the eggs one at a time, adding a little flour with each.
4. Add the rest of the flour and mix. Spread evenly in the prepared tin.
5. Bake for 30-40 mins (until a skewer inserted into the middle of the cake comes out clean) .
6. When cake is done, place the orange juice and sugar in a small saucepan, heat until the sugar dissolves and then bring to the boil.
7. Remove from the heat, and spoon the orange syrup over the cake (still in the tin).
8. Allow the cake to cool for 15 mins then turn out of the tin.
9. Let the cake cool completely (if you can wait, I never can and always have a warm slice!) and serve 🙂