The Best Orange Cake
|Butter||6 Ounce, softened (185 Gram)|
|Caster sugar||6 Ounce (185 Gram)|
|Eggs||3 , beaten|
|Self-raising flour||6 Ounce (185 Gram)|
|Grated orange rind||1 Teaspoon|
|Fresh orange juice||3 Tablespoon|
|Icing sugar||8 Ounce (250 Gram)|
|Fresh orange juice||1⁄4 Pint (150 Milliliter)|
|Orange liqueur/Brandy||1 Tablespoon|
Grease one 18 cm/7 inch round tin or one 20 cm/ 8 inch ring-tin.
Cream the butter and sugar until light and fluffy, then gradually add the beaten eggs.
Sift the flour over the mixture and fold it in gently.
Add the grated orange rind and enough of the juice to give a soft, dropping consistency.
Transfer to the prepared tin and bake at 180°C/350°F/Gas Mark 4 for about 1 hour.
Cool for 10 minutes in the tin.
While the cake is cooling, prepare the icing.
Sift the icing sugar and dissolve it in the orange juice and liqueur (if used); stir in the grated rind.
Turn the cake out on to a wire rack standing over a plate and using a knitting needle or very fine skewer, make holes all over the cake, then spoon on the icing.
Retrieve the icing which collects on the plate and keep spooning it over until it has all been absorbed.
When quite cold, wrap the cake in foil and keep it for three days in an airtight tin before cutting.