4 oz Self-raising flour
4 oz Sugar
4 oz Butter
2 Eggs (yep; that’s about 4 oz
-worth)
1 Orange (guess what that
-weighs?)
From: audrey@zikzak.apana.org.au (Audrey Falconer)
Date: 10 Jan 1994 23:00:25 +1100
Cream butter and sugar, add grated zest of the orange. Beat in eggs, orange
juice and flour. Bake in a well-greased and floured tin in a moderate oven,
until the cake leaves the sides of the tin and a skewer inserted comes out
clean. Remove from tin and cool on a wire rack.
If liked you can ice with orange icing – I just make a water icing,
substituting orange juice for water.
I always bake this in a kugelhopf mould. You can substitute other citrus
fruit if liked; I often make it with lemon.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings