November 16, 2020

ORANGE AND SULTANA CAKE

 


I had had my eye on this recipe for months and, with the birthday season upon us again (there are a lot of winter birthdays in this family) the need for a birthday cake arose.  


Considering how the year has dragged in some ways, my dad's and Nick's birthdays seem to have come round just as quickly as ever.  When I think of all those weeks spent in lockdown, sitting in the garden in glorious sunshine, sipping rosé wine and wishing we were in France, time passed oh so slowly.  Before we knew it, our precious eight weeks in France came and went and now seem a lifetime ago and here we are in the grey and dismal months again.  As we hurtle towards Christmas we pass several birthdays along the way.  Of course we are now in a form of lockdown again, but it doesn't seem as harsh.  We must be getting used to it or maybe have adapted to a new kind of normal.


My dad likes a fruit cake and Nick will eat a drizzle cake or one with a bit of spice.  (I will eat virtually any cake at all.)  This cake by Lynn Hill of Clandestine Cake Club fame ticks all those boxes so was destined to keep everyone happy.

It was delicious.  Easy to make, not particularly fancy but perfect for a grey and grotty day with the brightness of orange, the juiciness of sultanas and the warmth of spice.  Especially good for the "not quite Christmas yet" season.  Definitely one to make again and again.

I followed the recipe without adapting it at all and you can see it here.

2 comments:

  1. Very nice cake indeed and definitely good for this November when it seems to be either raining or about to be raining. Much as I enjoy orange juice, I might be inclined to add a little Cointreau too.

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    Replies
    1. Phil, soaking the sultanas in a little Cointreau sounds like a brilliant idea to me.

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