• 150g butter
  • 150g castor sugar
  • 1 large eggs at room temperature
  • Zest and juice of one orange (45mls OJ)
  • 225g self raising flour
  • 115g walnuts, chopped
  • 30g chopped dates
  • 65g sultanas
  • Juice of 1 orange + 3 tbsp icing sugar for the top

I think if The Flintstones had made cake (did they, did they? I just can’t recall) this might be the one they’d make. It’s pleasingly rubble like inside – meaning there’s no stingy dried fruit quota. And it’s easy to make, perfect for a cave man or woman who has more important things to do than whip egg white for instance. This is a cake with substance and a nice orangey addition to the end of July. I hope you like it.

One year ago: Clementine cake and Macadamia and white chocolate shortbread

Two years ago: Teacher’s pet chocolate and hazelnut oaty biscuits and Spelt loaf

Three years ago: Restorative chicken and leek risotto

And if you like orange things: Orange butter biscuits and Chocolate, hazelnut and orange wrinkly biscuits and Orange eyeball truffles

Orange rubble cake

Ingredients:

  • 150g butter
  • 150g castor sugar
  • 2 large eggs at room temperature
  • Zest and juice of one orange (45mls OJ)
  • 225g self raising flour
  • 115g walnuts, chopped
  • 30g chopped dates
  • 65g sultanas
  • Juice of 1 orange + 3 tbsp icing sugar for the top

Preheat the oven to 160C/gas mark 3 and line a 24 x 20cm tray with greaseproof paper. Cream the butter and sugar together until really light and fluffy then add an egg at a time, beating well after each addition. Grate the zest over the mixture and add the orange juice, flour, nuts and dried fruit. Fold the flour and fruity nut mixture in with a metal spoon, slicing rather than beating. Spoon into the prepared tray and bake for 40 minutes until browned, well risen and a toothpick comes out of the centre of the cake clean.

Whilst still warm brush with half the juice of the remaining orange and then sprinkle with 1.5 tbsp of icing sugar. Pour the rest of the juice over and then add the rest of the icing sugar. Leave to cool before slicing and enjoying with a cuppa. Very nice with ice-cream too by the way.

Print friendly version of this recipe



  • Never miss a recipe again!

    Just sign up to receive my latest blog posts straight to your inbox: Simply click here.

    P.S. To sign up for my free monthly newsletter just click here. It has a baking SOS, recommendations on bits of kit I can’t live without, my kitchen catastrophe of the month, a sneak preview of a recipe coming up on this blog and a letter from me telling you what I’ve been up to.

    Remember to check your inbox for a confirmation email and also to add my email recipesfromanormalmum@gmail.com to your contacts. Otherwise I could go to spam.