INGREDIENTS
160 g softened butter
1 cup castor sugar
2 eggs lightly beaten
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
¼ tsp salt
1 tsp bicarbonate of soda
1 cup buttermilk
1 cup mixed dried fruit
METHOD
- Preheat oven to 180°C
- Cream butter while adding sugar until mixture is fluffy
- Add the beaten eggs a tbsp at a time and beat into mixture
- Stir in the essence
- Sift dry ingredients 3 times and fold into mixture
- Stir the bicarbonate of soda into the buttermilk and add to the mixture
- Mix lightly to blend everything
- Lastly stir in the fruit
- Pour batter into a 23 cm square tin
- Bake for 1 hour
- Remove from oven and pour hot syrup over the warm cake
- Make 4 - 5 holes int the cake with a skewer so that the syrup gets absorbed
- Return to oven for 5-6 minutes
- Cool the cake int the tin before attempting to slice in order to prevent the cake from breaking
SYRUP
INGREDIENTS
½ cup orange juice
½ cup sugar
1 tsp grated orange rind
METHOD
- Combine juice and sugar
- Boil for 8 - 10 minutes
- Stir in the orange rind
