Traditional Scottish Recipes
- Citrus Cake
Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit.
8oz (250g or one stick) margarine
8oz (250g or one and a quarter cups) caster sugar (or fine granulated sugar)
12oz (350g or three cups) self-raising flour (all-purpose flour with baking powder)
1 cup orange and lemon (or orange and lime) juice mixed
Butter Cream Ingredients:
12oz (350g or 2½ cups) icing sugar (frosting)
6oz (175g or 1½ sticks) margarine
2 tablespoons orange juice
2 tablespoons lemon juice (or lime juice)
Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted oven.
Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time. Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly. Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal and storage in an air-tight container.
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