Huletts Orange Cake



1 large orange, pips removed
150g (250ml) seedless raisins
120g butter
200g (250ml) Huletts White Sugar
3 eggs
280g (500ml) cake flour
5ml baking powder
2ml salt
5ml bicarbonate of soda
125ml warm milk
100g pecan nuts, chopped

100g (125ml) Huletts White Sugar
125ml orange juice



  1. Preheat oven to 180ºC.
  2. Chop the orange and the seedless raisins in a food processor or very fine with a knife.
  3. Cream the butter and sugar and add the eggs one at a time.
  4. Add the chopped orange and raisin mixture to the butter mixture.
  5. Add the sifted flour, baking powder and salt.
  6. Dissolve the bicarbonate of soda in the warm milk, and add to the flour mixture.
  7. Add the chopped nuts and mix well.
  8. Spoon into a greased 24 cm ring pan and bake for 60 minutes or until done.
  9. Remove from oven.
  10. Leave to cool in pan for 5 minutes and turn out onto a wire rack.

Syrup: Boil orange juice and sugar together for 5 minutes. Spoon syrup over cake.

Useful Hint:
The flavour of this cake develops over time if stored in an airtight container. The taste is better after the second day of baking.
Serve with kumquats or orange preserve.