Rose Seidler’s Orange cake (with whisky)
- 225g butter, room temperature
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons whisky
- 340g self-raising flour
- 170g plain flour
- Zest of one orange, grated
- Zest of one lemon, grated
|Preheat oven to 180°C or 160°C fan forced. Grease and line a 25cm cake tin. |
Using electric beaters, cream the butter and sugar until pale and light. Whisk the eggs into the milk, stir in the vanilla and whisky then add to the butter mixture. Beat until combined, scraping in any butter mixture from the sides of the bowl with a spatula.
Combine the sifted flours and mix in the zest. Using a large spoon, gently fold the flour mixture into the batter until fully incorporated. The batter will be fairly thick. Spoon the batter into the prepared tin, smoothing it into the edges of the tin.
Bake for 1½ hours or until a skewer comes out clean. Cool in the tin for 15 minutes then transfer to a cake rack. Do not slice until the cake has cooled completely. Can be stored in an airtight container for up to three days.
|Cool in the tin for 15 minutes then transfer to a cake rack. Do not slice until the cake has cooled completely, or store in an airtight container for up to three days.|