About this recipe:This is a moist and flavourful orange cake, baked with currants and walnuts, then finished with an orange drizzle. Nice in winter or during the festive season. You can skip the nuts and currants, if wished.
200g caster sugar
250ml soured cream
250g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
2 tablespoons orange zest
60ml orange juice
100g caster sugar
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat oven to 180 C / Gas 4. Grease and flour a 25cm Bundt cake tin.
Cream butter and 200g sugar. Add eggs, and beat well with an electric mixer at medium speed. Mix in soured cream and vanilla. Combine flour and bicarbonate of soda; add to creamed mixture, blending just until moistened. Stir in currants, walnuts and orange zest. Mix well. Pour cake mixture into prepared tin.
Bake for 60 minutes, or until a wooden skewer comes out clean. Cool cake in tin for 5 minutes.
Dissolve 100g sugar in orange juice. Pour over hot cake. Cool completely in tin.
If you don't have a Bundt tin, you can use two (23cm) round cake tins, or two (20cm) round cake tins. Adjust baking time as needed.