This loaf cake is more of a sweet bread or a teacake. It tastes wonderful toasted too, even when it's not completely fresh. I always freeze one (the recipe is for two cakes). I usually leave out the icing sugar.
4 people made this
400g caster sugar
625g plain flour
2 tablespoons baking powder
240ml orange juice
210ml vegetable oil
1 teaspoon grated orange or lemon zest
1 teaspoon ground aniseed
175g walnuts, coarsely chopped
1 tablespoon plain flour
icing sugar (optional)
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 190 C / Gas 5.
Mix the eggs and sugar with an electric hand mixer until fluffy. Sieve in half of the flour and baking powder and mix at low speed. Mix in the orange juice and vegetable oil. Sieve in the rest of the flour. Add zest and aniseed and mix well.
Pour boiling water over the sultanas and pat completely dry with a kitchen towel. Mix the walnuts and raisins in a bowl and mix in the remaining 1 tablespoon flour. Fold into the cake mixture.
Pour the batter into two greased loaf tins and flatten out. Bake for an hour in the preheated oven. The cakes are done when a skewer inserted into the centre comes out clean. If the cake still isn't cooked through, but the top is getting too dark, cover with aluminium foil and bake a further 10 minutes.
Allow to cool for 5 minutes and then remove it from the cake tin and allow to cool completely on a cake rack.