Name: Raisin walnut and orange syrup cake
Cook time: 65 min
Total time: 65 min
Ingredients: 125 gram butter; 2 teaspoon orange rind, grated; 1 cup caster sugar; 2 eggs; 1 cup raisins, chopped; 1/2 cup walnuts, chopped; 1 1/4 cup self-raising flour; 2/3 cup milk; Orange syrup; 1/2 cup orange juice; 1/3 cup caster sugar; 1 teaspoon orange rind, grated

Ingredients

125 gram butter

2 teaspoon orange rind, grated

1 cup caster sugar

2 eggs

1 cup raisins, chopped

1/2 cup walnuts, chopped

1 1/4 cup self-raising flour

2/3 cup milk

Orange syrup

1/2 cup orange juice

1/3 cup caster sugar

1 teaspoon orange rind, grated

Method

1.Grease a 15cm x 25cm loaf pan, line base with paper, grease paper.

2.Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy, add eggs one at a time, beat until combined. Transfer mixture to large bowl, stir in raisins and walnuts, then fold in sifted flour and milk in 2 lots. Pour mixture into prepared pan, bake in moderate oven for about 1 hour. Stand 5 minutes before turning on to wire rack.

3.Combine all ingredients in saucepan, stir constantly over heat without boiling until sugar is dissolved, bring to the boil, remove from heat.

4.Pour the hot syrup over hot cake.

Keeping time: 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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