Orange Sultana Cake with Orange Icing

1 ½ cups Pam’s sultanas

250g Pam’s butter

½ cup Pam’s orange juice

1 cup Pam’s sugar

3 Pam’s eggs

2 cups Pam’s flour

2 teaspoons Pam’s baking powder

½ cup Pam’s milk

Orange Icing

1 ¾ cups Pam’s icing sugar

3 tablespoons Pam’s orange juice

Place sultanas in a saucepan.

Chop butter roughly.

Add to saucepan with orange juice.

Heat until butter has melted.

Cool

Mix sugar and eggs together and combine with sultana mixture

Sift over flour and baking powder and mix in with milk.

Pour into a baking paper lined 20cm square tin.

Bake at 160 deg C for 1 hour 20 minutes or until cake springs back

Cool.

Spread with Orange Icing.

Orange Icing.

Sift icing sugar.

Mix in orange juice until combined.

Pam’s is a brand name for store products found in New Zealand in New world and Pak’n’Sav stores.

I used the products I have, but the same ingredients if you understand what I mean.

I heated the sultanas, chopped butter and orange juice and before the butter had completely melted I removed the pot from the heat and stirred the mixture allowing the butter to completely melt.

I find this helps speed up the cooling down process.

While it was cooling I prepared the cake tin and the other ingredients:

Beat the sugar and eggs together, and sifted the dry ingredients.

I then added the egg mixture stirring it in and then stirred in the flour and milk together.

It is quite runny so there is no need to worry about folding it in.

I poured the mixture into my butter paper lined tin and baked it for the time needed.

It could have been cooked for slightly let time.

I made the icing and iced it when it was cold.

I find icing a fruit cake looks more professional if you tip the cake upside down so you are actually icing the base.

This is a good easy fruit cake to make and it is not rich but has a mild orange flavour.