| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
8 |
Servings |
INGREDIENTS
| 6 |
oz |
Butter |
| 6 |
oz |
Caster sugar (granulated) |
| 3 |
|
Eggs |
| 6 |
oz |
Self raising flour |
| 2 |
tb |
Cold milk |
| 1 |
lg |
Orange; finely grated rind of |
| 2 |
oz |
Sugar |
| 1 |
|
Orange; strained juice of (the same one you just grated the rind of) |
| 1 |
|
(4-oz) block cake chocolate |
| 1/2 |
oz |
Butter |
INSTRUCTIONS
ORANGE SYRUP
CHOCOLATE TOPPING
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:18 +0200
From: mppd5@syma.sussex.ac.uk (John Coley)
Line 7 inch cake tin with greaseproof paper. Cream together butter and
sugar. Beat in the eggs one at a time. Fold in sifted flour and add milk
with last tbls. of flour. Add grated orange rind. Bake at 350 deg.F for 1
hour or until well risen and golden brown. When nearly cool make slits
across top of cake with sharp knife then drizzle the orange syrup across
top so that it soaks into the cake. Spread choc. in whorls over top of
cake. Allow to cool. EAT. Enjoy.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God is humble”