Post by Sylvia on Sept 24, 2008 6:20:18 GMT -6
This is not a long keeping cake
Quick Orange Cake
Pre-heat oven to 180oC/350oF, grease a 6" square or a 7" round cake tin
8 Portions
4 oz caster sugar
*3 oz shortening (light cooking fat) I use Spry
5 oz Self Raising Flour
2 eggs
1tbs orange juice
grated rind 1 orange
Put all the ingredients into mixing bowl and stir gently until softened, then cream quickly for 2 minutes until soft and light.
Put the mixture into your prepared cake tin and flatten down on top.
Bake for 55 minutes, cake should shrink away from the tin and a skewer should come out clean. Leave in the tin for 10 minutes then turn out onto a wire cooling tray.
*(If using butter or margarine, the ordinary method of creaming will have to be used)
Quick Orange Cake
Pre-heat oven to 180oC/350oF, grease a 6" square or a 7" round cake tin
8 Portions
4 oz caster sugar
*3 oz shortening (light cooking fat) I use Spry
5 oz Self Raising Flour
2 eggs
1tbs orange juice
grated rind 1 orange
Put all the ingredients into mixing bowl and stir gently until softened, then cream quickly for 2 minutes until soft and light.
Put the mixture into your prepared cake tin and flatten down on top.
Bake for 55 minutes, cake should shrink away from the tin and a skewer should come out clean. Leave in the tin for 10 minutes then turn out onto a wire cooling tray.
*(If using butter or margarine, the ordinary method of creaming will have to be used)