Orange Cake Ingredients:

• 3 Cups of Flour
• ½ Teaspoon of Salt
• 1 Teaspoon of Baking Soda
• 1 Teaspoon of Vanilla
• 1 Teaspoon of Ground Ginger
• 3 Tablespoons of Orange Zest
• 8 Ounces of Butter (unsalted)
• 3 Large Eggs
• ¾ Cup of Orange Juice
• 1½ Cups of Sugar
• 1 Cup of Sour Cream

Icing Ingredients:

• 1 teaspoon of fine Orange Zest
• 1¼ Cups of Powdered Icing Sugar
• 3 Tablespoons of Orange Juice
• 1 Pinch of Ginger

Preparation:

1. Preheat oven to 3500
2. Grease cake baking tins
3. Dust cake baking tins with flour

Method:

1. Cream butter and sugar together in bowl
2. Gradually add in the sour cream, eggs and vanilla mixing as you do so until all are thoroughly combined.
3. In a separate bowl mix all dry ingredients together thoroughly.
4. Blend in the ginger.
5. Blend dry ingredients with butter, sugar, sour cream, eggs and vanilla mixture and keep mixing until smooth.
6. Add orange juice and zest and mix thoroughly to combine.
7. Place mix into cake baking dish(s)

Cooking Time:

1. Bake for about 1 hour if using entire mix in one baking tin
2. If using two tins then bake for about 35 minutes

Icing:

1. Combine icing sugar, ginger and fine orange zest thoroughly
2. Blend in orange juice and mix until mixture is smooth

Tips:

Mum always lets the cake sit for 5 minutes in tin after baking before removing. Place onto a cooling rack, cover and let cool.

Prepare icing immediately prior to application.

For best results apply icing while cake is low warm and not yet fully cooled to room temperature then place iced cake into fridge for 5 to 10 minutes before removing to let cool to room temperature naturally. This will ensure that your icing doesn’t run while cooling yet covers the cake evenly and the top of the cake under the icing won’t dry out.

Enjoy!!!