This cake came of my boyfriend’s parents moving their food into the new larder in their kitchen. We were sorting out the stuff that was being put in the larder and I came across a bag of raisins and currents.
I thought of maybe I could make a cake with these and started wondering what kind of cake I could make when I noticed two oranges sitting in the fruit bowl.
That’s when I thought a nice orange, raisin and current loaf sounds like it would be good. I’m not a fruit cake fan but knew my boyfriend and his family would eat it.
Easter is here and even though we cannot go anywhere I wanted to try and make something that could be enjoyed.
I googled how to stop my fruit sinking and it said to put it in flour but my fruit still sunk so if anyone has any tips on how to stop it sinking I would be grateful if you could leave a comment.
I did a similar sugar top that you do for lemon drizzle on this cake because I wanted to add a crunch to this cake. I wanted a good orange flavour to this cake and the top defiantly helps that.
My boyfriend and his parents really enjoyed this cake and said the orange was obvious at the top where there was no fruit that it felt like they are two separate cakes.
An orange cake at the top and then a fruit cake at the bottom but they really liked it.
Happy Easter Everyone.
Orange, Raisin and Current Loaf
- 225 g unsalted butter softened
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- 1 orange juice and zest
- 3 tbsp orange juice
- 100 g raisins
- 100 g currents
- Heat oven to 180C/fan 160C/gas 4.
- Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
- Sift in 225g self-raising flour, then add the finely grated zest and juice of 1 orange, mix raisin and currents in and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, juice 1 orange and add caster sugar to it and mix together. Prick the warm cake all over with a skewer or fork, then pour over the orange sugar.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.