Orange syrup cake

November 23, 2009

Family dinner always seems to come around really quickly. I’m amazed at it sometimes. I have many options to choose from its not like I can’t think of things, but I do sometimes wonder how the week flies by so quickly? amazing really.

This was a great cake though, soft and moist with just the right amount of orange-y tang. Just the way I like it! the chunks of orange were good for me, and the left overs went to work and were well received there as well.

and so Flavour of the Month continues with 1000 best-ever recipes from AWW

Orange syrup cake

1 large orange
2cups water
2 cups caster sugar
2/3 cup brandy
250g butter, softened
1 cup caster sugar, extra
4 eggs
1 ½ cups SR flour
2T cornflour

Preheat oven to 160C
Peel orange, chop both the peel and flesh and discard seeds
Stir flesh and peel in saucepan with the water, sugar and brandy over medium heat until sugar dissolves, bring to boil. Reduce the heat and simmer uncovered for about 15 minutes or until orange skin is tender. Strain syrup into jug; reserve orange solids separately.
Beat butter and extra sugar in bowl until light and fluffy. Add eggs, one at a time beating until just combined. Slowly add flours and the reserved orange solids. Pour mixture into a baking pan.
Bake cake for about 50 minutes.
Meanwhile simmer reserved syrup over heat in a small saucepan until thickened slightly.
Stand cake in the pan for 5 minutes, turn topside up onto wire rack set over train. Pour hot syrup over hot cake and serve.


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