Buttery Orange Cake

Buttery Orange Cake 

While I was waiting for the scones to cook, I was flipping through the trusty Women's Weekly COOK book when I came across this Orange cake, and having some oranges in the fridge that needed to be eaten I decided to make this as well :) Ok so it didn't turn into such a lazy Sunday after all! 

SERVES: 12 

PREPARATION: 20 MINS 

COOK: 1 HOUR 20 MINUTES 

Ingredients

250g butter, softened

2 tablespoons finely grated orange rind

1 1/2 cups (350g) caster sugar

4 eggs 

1 1/2 cups (225g) self raising flour

1/2 cup (75g) plain flour 

3/4 cup (180ml) orange juice

Glace Icing 

1 1/2 cups icing sugar

1 teaspoon butter 

2 tablespoons orange juice

Method

Preheat oven to moderately slow (170C/150C fan forced) Grease deep 22cm round (my tin is 23cm/9 inch) pan; line base and side with baking paper, extending paper 5cm above edge of pan. 

Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Fold in sifted flours and juice, in two batches. 

Pour mixture into pan; bake uncovered 1 hour 10 minutes. Stand in pan 10 minutes then turn onto wire rack; turn top side up to cool. 

Make glace icing 

Glace Icing Method

Place icing sugar in small heatproof bowl; stir in butter & juice. Place bowl over small saucepan of simmering water; stir until icing is of a spreadable consistency. Use Immediately. 

Place cake, top side up, on serving plate; spread cold cake with glace icing. 

My Notes

This is a dense & heavy & what I would call old fashioned sort of cake, I tend to prefer a moister cake but this is still very nice with a little bit of a sweet tang.