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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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It just another moreish cake Ingredients:
175g (6oz) butter or buttery substitute like utterly butterly. |
175g (6oz) light brown sugar. |
175g (6oz) self-raising flour, sifted. |
3 medium eggs, beaten. |
finely grated zest and juice of 1 lemon. (keep zest and juice separate) |
finely grated zest and juice of 1 orange.(keep zest and juice separate) |
85g (3oz) caster sugar. |
115g (4oz) plain chocolate (optional) |
Directions:
1. Preheat oven to 170C / 325F/ gas 3.
2. Grease and line a 900g (2lb) loaf tin. set aside.
3. Put butter, soft brown sugar, flour, eggs and fruit zest into a bowl; beat together until thoroughly mixed.
4. Spoon mixture into prepared tin; level surface.
5. Bake in oven for about 1 hour or until risen, golden brown and firm to touch.
6. Meanwhile, put fruit juices in a pan with the caster sugar; heat gently, stirring, until sugar has dissolved.
7. Remove baked cake from oven; slowly pour fruit juice syrup over the top of the hot cake, letting the syrup soak into the cake.
8. Allow the cake to cool completely in the tin.
9. Melt chocolate, if using, in a bowl over a pan of simmering water; spread melted chocolate evenly over the top of the cake.
10. Set aside until chocolate has set.
11. Turn cake out of the tin; remove paper.
12. Place cake on a serving plate; serve in slices.
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