Daisy’s Orange Cake

An Australian tradition, circa 1930:  Daisy’s Orange Cake


4 oz. unsalted butter at room temperature (1/2 a stick) + 1 tablespoon for greasing your cake tin

¾ cup castor (granulated) sugar

Zest of 1 orange, finely grated (only the orange part, not the white part). If you zest the orange inside your mixing bowl, you will get more of the essential oil and orange flavor.

2 eggs

1 ½ cups self-raising flour, sifted ( to make your own: 1 cup all purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon baking soda, sifted together)

¼ cup orange juice

¼ cup milk

Orange icing (see below)

Shredded coconut or orange zest to decorate

Preheat oven to 350° and grease a loaf tin (5 x 10 inch) or bundt cake tin (7 inch).

Cream the butter, sugar and orange zest. Add eggs one at a time, beating well. Fold in the flour, then gently stir in the orange juice and milk. Pour into greased cake tin and bake for 50 to 60 minutes. Allow the cake to cool enough in the pan to transfer to cooling rack. Ice the cake with orange icing while still a little warm and sprinkle with shredded coconut or orange zest.

Orange Icing


1 ½ cups powdered sugar

1 teaspoon softened unsalted butter

2 tablespoons orange juice (approximately)

Sift the powdered sugar into mixing bowl and stir in the softened butter. Stir in enough orange juice to make the icing spreadable.

1 Comment

  1. November 12, 2009 at 7:07 pm

    […] us to the most delectable baked salmon with potatoes (roasted with bacon drippings, yum!) and her famous orange cake. After dinner, Bruce took us for a spirited cruise in his custom modified ’38 […]

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