Drizzle cake

This is usually a lemon drizzle cake, but I make this to use up syrup from making candied peel or crystalised fruit. So it is an orange drizzle cake, or even a pineapple drizzle cake!

Cooking process

• Measure out the butter and sugar and . Then beat in the eggs, then the .
  
  
• Line the bottom of the baking tin with baking paper (this is optional, but makes it a lot easier to get the cake out afterwards). into the tins, levelling it off.
  
  
• Put the tins in the oven. This needs to cook for about 45 minutes.
  
  
• Take the cake out of the over. Poke holes in the top with a skewer. Por on the syrup. It takes quite a lot! Allow to cool.
  
  

Comments

• By syrup, I mean a mixture of water and sugar, plus flavouring. I do not mean Golden Syrup! I use syrup left over from making candied peel or crystalised fruit.
  
  
• I added some vanilla to the mix. Syrrup is a strong taste, so I don't think you want to add too much other flavour.
  
  

This is a version where I used half the amounts. I melted the butter, then added the sugar, then flour, then the single egg. I cooked it for 25 mins. The crystalised orange slice bits were added after cooking, and after adding the syrup. I was afraid that they would burn if they were cooked.

© Jo Edkins 2021 -