Orange and Sultana Traybake




Oranges and sultanas go so well together and make this cake very moist and light.



Cake tin needed

12 x 9in traybake

For the cake

225g (8oz) softened butter

225g (8oz) caster sugar

275g (10oz) self-raising flour

2 level tsp baking powder

4 large eggs

2 tbsp milk

275g (10oz) sultanas
Grand Marnier (enough to cover sultanas)

Zest of 2 oranges

For the icing

225g (8oz) sifted icing sugar

3 tbsp freshly squeezed orange juice

Method

Preheat the oven to 180° C.

Soak sultanas in Grand Marnier for about an hour.

Measure all the cake ingredients into a large bowl and beat until well blended.

Turn the mixture into the baking tin and level the surface.

Bake for about 40 minutes.

Leave to cool in the tin.

Once cooled completely ice with the icing and cut into squares.