Pumpkin & Orange Tray Bake
4 eggs, beaten
Zest and juice of 2 oranges
300g self-raising flour
200g light brown sugar
3 teaspoons mixed spice
2 teaspoons bicarbonate of soda
175g sultanas 500g grated fresh pumpkin
100g icing sugar
Mix in the dry ingredients then stir in the sultanas and pumpkin. Pour the batter into the cake tin and bake for 1 hour.
Test the cake by inserting a skewer into it - it should come out clean if cooked. Mix together the icing sugar with the zest and juice of the other orange then prick the cake all over whilst still warm and pour over the drizzle. Leave to cool then cut into squares and eat.
Ingredients:
200g butter, melted4 eggs, beaten
Zest and juice of 2 oranges
300g self-raising flour
200g light brown sugar
3 teaspoons mixed spice
2 teaspoons bicarbonate of soda
175g sultanas 500g grated fresh pumpkin
100g icing sugar
Method:
Preheat oven to 180°C, gas mark 4 and grease a 20-25cm square cake tin. In a large bowl, beat the eggs into the melted butter and stir in the zest and juice of one of the oranges.
Mix in the dry ingredients then stir in the sultanas and pumpkin. Pour the batter into the cake tin and bake for 1 hour.
Test the cake by inserting a skewer into it - it should come out clean if cooked. Mix together the icing sugar with the zest and juice of the other orange then prick the cake all over whilst still warm and pour over the drizzle. Leave to cool then cut into squares and eat.
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