Orange Loaf Cake


1/4 cup butter

1-1/3 cups sugar

3 eggs

1 cup diced unpeeled, orange or tangelo

2 cups currants

3-1/2 cups flour

2 1/4 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk


Yield: 2 9-inch loaves or 1 tube cake


Cream together butter and sugar for 5

minutes, using electric mixer. Add eggs,

one at a time, beating well after each

addition until light and fluffy. Coarsely

chop orange in food processor and blend

into the creamed mixture. Toss the currants

with part of the flour. Combine the dry

ingredients and add to the creamed mixture

alternately with the buttermilk. Pour into

2 greased 9-inch loaf pans; bake in preheated

325 degree oven for 1 hour. Glaze warm cake

with the following.


1 cup orange or tangerine juice

1 cup sugar


Combine in saucepan and cook over medium

heat for 5 minutes or until the sugar

is dissolved and the mixture is thickened



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