Frosted Orange Loaf Cake Recipe
The taste of this particular Frosted Orange Loaf Cake recipe has occupied my senses so much that I hardly ever go for any other recipe of Frosted Orange Loaf Cake. No other ingredient will make Frosted Orange Loaf Cake taste so yummy than Fruits. Frosted Orange Loaf Cake as a Dessert never fails to impress. If you like this recipe of Frosted Orange Loaf Cake, please share with friends and family through popular networking sites.
Ingredients
Cake:
1 cup plus 2 tablespoons (250 g) soft margarine
1-1/4 cups (250 g) sugar
3 eggs plus 4 egg yolks
2/3 cup (100 g) self-rising flour
Pinch of salt
1 tablespoon orange-flavored liqueur
Grated peel of 2 oranges
Grated peel of 1 lemon
3 tablespoons orange juice
1 tablespoon lemon juice
Scant 1 cup (100 g) cornstarch
1 cup (100 g) ground almonds
1/2 cup (75 g) finely chapped candied orange peel
Frosting:
3 tablespoons orange jelly or marmalade
1-2/3 cups (200 g) powdered sugar, sifted
3 tablespoons orange juice
3 tablespoons (25 g) finely chopped candied orange peel
Directions
Grease a 9-1/4x5-1/4-inch (23x13-cm) loaf pan and sprinkle with fine breadcrumbs.
Preheat oven to 350°F (175°C).
To make cake, beat margarine and sugar in a medium bowl until light and fliuffy.
Beat in eggs and egg yolks one at a time with a few tablespoons of flour.
Mix in salt, liqueur, orange and lemon peel and juices.
Sift remaining flour with cornstarch.
Fold into cake mixture with almonds and candied peel.
Turn batter into prepared pan.
Bake 1-1/4 hours or until a wooden pick or skewer inserted in center comes out clean.
Remove from pan; cool on a wire rack.
To make frosting, warm orange jelly or marmalade and spread over top of cooled cake.
Combine powdered sugar and orange juice in a small bowl.
Spread frosting over cake.
Sprinkle with candied peel while frosting is soft.
Preheat oven to 350°F (175°C).
To make cake, beat margarine and sugar in a medium bowl until light and fliuffy.
Beat in eggs and egg yolks one at a time with a few tablespoons of flour.
Mix in salt, liqueur, orange and lemon peel and juices.
Sift remaining flour with cornstarch.
Fold into cake mixture with almonds and candied peel.
Turn batter into prepared pan.
Bake 1-1/4 hours or until a wooden pick or skewer inserted in center comes out clean.
Remove from pan; cool on a wire rack.
To make frosting, warm orange jelly or marmalade and spread over top of cooled cake.
Combine powdered sugar and orange juice in a small bowl.
Spread frosting over cake.
Sprinkle with candied peel while frosting is soft.
