Lynn Bedford Hall’s : One Bowl Orange Loaf Cake

500ml flour

200ml castor sugar

10ml baking powder

1ml salt

125ml oil

125ml fresh orange juice

5ml finely grated orange rind

2 eggs

2ml vanilla essence

25ml orange juice

10ml butter

250ml sifted icing sugar

Sift dry ingredients into bowl and add oil juice and rind. Using an electric beater mix for 1 minute on medium speed. Add the eggs and vanilla and beat for 45 seconds until well mixed. Pour into an oiled, floured and lined 23 x 8 x 7 cm loaf tin and bake at 160C on the middle shelf for 1 hour. Stand for 5 minutes, turn out and cool on a cake rack.

For the glaze : Heat butter and juice in a small saucepan, add icing sugar and stir over very low heat until smooth. (or cheat by melting the butter in the orange juice in the microwave and then mixing in the icing sugar)

Pour over the top of the cold cake, allowing the glaze to trickle down the sides.

I find that this loaf cake tastes better the day after it has been made as the flavour seems to strengthen. But who can wait so long to cut a slice to have with coffee or tea. A very quick and easy cake to make.