There is nothing like a home baked cake, straight from the oven, redolent of fruits or spices or loveliness of other kinds, to make the heart swell and feel rich.
I used to adore helping my Nanna cream the butter and sugar, adding the eggs, relishing the different textures in the batter, before sifting in the flour to make what I knew was going to be a mouth watering afternoon tea.
This moist and fragrant Orange Cake is my Nannas recipe...enjoy!
250gm butter, softened
1 cup caster sugar
Grated rind of 2 oranges
2 cups Self Raising Flour (gluten free is fine)
1/2 cup dessicated coconut
1/2 cup orange juice
Preheat the oven to 180C. Grease a ring tin or two loaf tins generously and dust with flour. Line with baking paper if you prefer.
Cream the butter and sugar until pale and fluffy. Add the orange rind and mix well. Add the eggs, one at a time, beating well after each addition.Sift in the flour and combine lightly. Add the coconut and the orange juice and stir, then tip into your prepared tin.
Bake for 30-45 minutes depending upon the tin you're using, testing with a skewer for done-ness. When the cake/s spring back when lightly touched, and a skewer inserted into the very middle, comes out clean, they're done.
Stand the cakes for a few minutes before turning out of the tin.
Dust liberally with icing (confectioners) sugar and serve with a steaming cuppa.