Orange and Brandy Cake

1 February 2015

Orange and Brandy Cake

After several unsuccessful baking attempts recently (including a disaster with one of my mothers recipe books after christmas that has made me question whether published books actually test their recipes), I was so pleased last weekend as I placed the last walnut on top of this beauty.

Back in December I was at the heigh of a new and unexpected love for brandy and ordered a slice of a brandy and orange cake in a small cafe. It was a fantastic cake, light and packed with lovely wintery flavours. At Linford (my number one food taster)'s request, it instantly went on my list of things to try and make at home. I've made a few changes here, I took inspiration from this recipe to start and then added extra fruit and chopped walnuts to the mix to give it a more interesting texture. The finished cake is moist, flavoursome (but not overly rich) and a perfect accompaniment to a cup of tea on a cold winters day. 

Orange and Brandy Cake Slice

Brandy and Walnut Cake

Orange and Sultana Cake

Orange and Brandy Cake Recipe 

(serves 10)

For the cake
zest of 2 oranges
225g butter
250g self-raising flour
1 level tsp baking powder
100g golden caster sugar
100g brown sugar
4 large eggs
a tbsp of orange juice
4-6 tbsp of brandy 
100g sultanas
100g walnuts (roughly chopped, plus extra to decorate)

For the icing
100g butter
200g icing sugar
1 tbsp brandy

Soak the sultanas in brandy, overnight if possible. Cream the butter and sugar together in a large bowl then add the brandy, orange juice and eggs. Sift in the flour and baking powder and stir until well combined then fold in the the sultanas and walnuts. Divide the mixture between two 8 inch sandwich tins and bake at 170c for 20-25 minutes. Set aside to cool on a wire rack. 

Once the cake is completely cold, mix the icing sugar, butter and brandy until smooth to make the buttercream. Spread half the icing on top of the first cake, stack with the second and decorate the top with the rest of the icing and some more walnut halves or orange zest.

7 comments

  1. This looks really good! I'm not actually sure I've ever really had brandy though - but a cake might be the perfect way to start!

    Jennifer x

    Ginevrella | Lifestyle Blog

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  2. This looks so yummy! I really need to get my bake back on, I think it has been over a year since I last baked anything! x

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  3. Hannah - this looks so good! And as I'm sitting in the middle of a snowstorm, it's exactly what I'm craving right now. The flavours sound divine.


    Quick question - what is baking spread? I have a feeling this is just a lingo thing where those in the UK call it something different than we do in Canada (or the US). I'm thinking it might be like shortening but I could also be way off base.


    Happy Monday!


    xx Kathryn
    http://www.throughthethicket.ca

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  4. Thanks Sarah! Woahh, I could not go that long without baking, I love it so much. x

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  5. Thanks Jennifer! I got really into brandy at christmas and am now just trying to use up what's left because I know I won't drink it in the spring. It's great for winter, really warming. It's usually found in homemade christmas puds/christmas cakes or brandy butter if you might have tried any of those? :) x

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  6. Thanks Kathryn! It's like a vegetable fat spread, it's great for baking (although I've just adjusted it because the orange recipe I started with used it but I actually made this with real butter and forgot to change it, oops! it tastes pretty much the same really, just higher in fat...) I'm honestly not sure if it's like shortening because I've never used it, it's probably more like margarine? x

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  7. Oh wow Hannah this looks amazing! The perfect cake for a get together with friends :)

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