St. Clements Drizzle Cake

St. Clements Drizzle Cake

175g Caster Sugar

175g Soft butter

175g Self Raising Flour

4 Tbl Spoons Milk

3 Tbl Spoons Granulated Sugar

2 Eggs (medium)

Grated Zest  & Juice of  1 lemon & 1 orange

 

Method:

Combine Sugar, Butter and zest of fruit in a bowl until creamy and pale.

Add milk, and then beat in eggs, one at a time with a spoonful of flour.

Add remaining flour and spoon into a baking tin.

Bake for 30 -40 mins approx in moderate oven (160–180) or slightly lower if fan assisted.

Meanwhile, put the juice of fruit in a pan and boil to reduce to approx 3 tbl spoons.

Leave to cool, then stir in granulated sugar.

When the cake comes out of the oven, prick all over with a fork and slowly drizzle syrup over the cake.

Leave to cool completely before taking out of the tin.

This is the nicest, moist cake you will ever bake!

About the author

Smudgersnan
193 Up Votes
Hi. I am new to this 'world' of same age surfers! I am keen to socialise in any format. I am a wife, mum and nanna. I love to sew, crochet, read and write. I also visit the pool (while I can!) to swim or attend aqua. I love my garden, although not the work that accompanies it-guess I like to gaze and admire more than digging and weeding! I believe in 'Use it, or lose it' so try to be active, despite my age. I love chocolate and wine, frequently please!

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Thanks for voting!
This sounds delicious! Do you make it in a loaf tin? 🙂
Smudgersnan
11th Oct 2020
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Thanks for voting!
Hi! I have made it in a loaf tin, but prefer square cake tins or Pyrex dishes as it cooks quicker and I prefer to cut into 'cubes' rather than slices. Do try it..... Enjoy!

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