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115g / 4 ½ oz butter
10ml / 2tsp finely grated orange rind
175g / 6 oz Tate & Lyle Caster Cane Sugar
50g / 2oz Lyle’s Golden Syrup
2 (size 3) eggs, beaten
225g / 8oz self raising flour, sifted
75g / 3oz raisins, chopped
175g / 6oz shelled walnuts, chopped
approx 150ml / ¼ pt milk
FOR THE SYRUP
50ml / 2fl oz orange juice
50g / 2oz Lyle’s Golden Syrup
finely grated rind of 1 orange |
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Instructions 1. Place the butter, orange rind, cane sugar and syrup into a bowl and cream together until light and fluffy. Then beat in the eggs a little at a time adding of the flour if the mixture begins to curdle.
2. Fold in the flour, raisins, walnuts and enough milk to give a dropping consistency. Spoon the mixture into a greased and lined 450g / 1lb loaf tin and smooth over the surface.
3. Bake in a preheated oven at 180°C/350°F/Gas for 1-1 ¼ hours or until well risen and a skewer, when inserted, comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
4. Combine the orange juice, syrup and orange rind in a saucepan and heat gently for 2-3 minutes until syrup has dissolved. Pour the syrup immediately over the hot cake then leave to cool completely before serving in slices. |
