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Loaf Cake With Orange, Raisins & Sherry

Makes 1 loaf cake

110g raisins
4 tbsp sweet sherry
225g butter, at room temperature
225g caster sugar
4 eggs, beaten
190g plain flour
1 tsp baking powder
Pinch of salt
60g ground almonds
2 tbsp orange juice
Zest of 2 oranges
½ tsp vanilla extract

For the orange glaze

50ml orange juice
25g caster sugar

Equipment: 900g loaf tin

Preheat the oven to 180°C, 160° Fan, 350°F, Gas 4.

Line the loaf tin with some baking parchment.

Put the raisins and the sherry in a small saucepan and bring up to the boil. Remove from the heat and allow to cool.

Cream the butter and sugar together with an electric whisk until light and fluffy. Beat the eggs together in a small bowl and add the eggs to the butter mixture little by little, beating well between each addition. Sieve the flour, baking powder and salt into a bowl and add the ground almonds. Mix the orange juice, grated zest and vanilla extract with the raisins. Fold the dry ingredients and the raisin mixture alternately into the creamed butter mixture. Scoop the cake batter into the loaf tin and spread it out evenly. Bake in a preheated oven for about 55-65 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Place the orange juice and sugar together in a saucepan and bring up to the boil. Boil for a couple of minutes to thicken the glaze slightly. When the cake comes out of the oven, brush the glaze over the top of the cake. Leave to cool in the tin for about 5 minutes and then remove the cake to a wire rack.

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