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Sticky Orange Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Happy childhood memories of Sunday tea-time. That's what this recipe reminds me of.. Mum used to bake this delicious, soft,sticky,cake for us. This cake is soo simple and it keeps really well because it's so moist....not that I ever get to keep any because my family devour it all in one day.

Happy childhood memories of Sunday tea-time. That's what this recipe reminds me of.. Mum used to bake this delicious, soft,sticky,cake for us. This cake is soo simple and it keeps really well because it's so moist....not that I ever get to keep any because my family devour it all in one day.

Ingredients

Serves: 6

Metric Cups

For the Cake

  • 175 grams self-raising flour
  • 175 grams caster sugar
  • 175 grams butter
  • 5 tablespoons milk
  • 2 medium eggs
  • 1 large orange (grated rind of)

For the Topping

  • 75 grams caster sugar
  • 1 lemon (juice of)

For the Cake

  • 6 ounces self-raising flour
  • 6 ounces superfine sugar
  • 6 ounces butter
  • 5 tablespoons milk
  • 2 medium eggs
  • 1 large orange (grated rind of)

For the Topping

  • 3 ounces superfine sugar
  • 1 lemon (juice of)

Method

Sticky Orange Cake is a community recipe submitted by suziewong1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease a 1lb (450g) loaf tin. Preheat oven to 180 degrees F or gas 4.
  • Put flour, sugar, butter, milk, eggs and orange rind into a large mixing bowl. Whisk with an electric mixer until all ingredients are incorporated. Put into greased loaf tin and bake for 40-45 mins, until risen and golden...don't worry if the top cracks slightly.
  • When the cake has just 10 mins left in the oven, heat together the sugar and orange juice in a small saucepan. Remove cake from the oven and make some holes in the top with a skewer.
  • Pour over the orange juice mixture (while the cake is still in the tin) and leave until cold.
  • Ease the cake from the sides of the tin with a knife before trying to remove it from the tin.
  • Enjoy.
  • Grease a 1lb (450g) loaf tin. Preheat oven to 180 degrees F or gas 4.
  • Put flour, sugar, butter, milk, eggs and orange rind into a large mixing bowl. Whisk with an electric mixer until all ingredients are incorporated. Put into greased loaf tin and bake for 40-45 mins, until risen and golden...don't worry if the top cracks slightly.
  • When the cake has just 10 mins left in the oven, heat together the sugar and orange juice in a small saucepan. Remove cake from the oven and make some holes in the top with a skewer.
  • Pour over the orange juice mixture (while the cake is still in the tin) and leave until cold.
  • Ease the cake from the sides of the tin with a knife before trying to remove it from the tin.
  • Enjoy.
  • Tell us what you think

    What 10 Others have said

    • I made two of these cakes and they froze beautifully!

      Posted by Daphne_Bulldog on 18th September 2016
    • I made this cake and it was scrummy,extremly moist and was a big hit, but l think next time instead of using the 75g of sugar for the topping l will use honey and the fresh orange juice which might make it a bit more healthy and a bit more sticky.

      Posted by Bubbs on 14th September 2016
    • A wonderful cake, will it freeze?

      Posted by Daphne_Bulldog on 2nd July 2016
    • So easy to make, and so tasty, it was a big success with family....even with the people who are not to much into dessert.

      Posted by marianecoco on 15th January 2016
    • I wasn't sure if I had to melt the butter or not, so I used butter at room temperature. I was also surprised with this recipe that you did not have to beat the butter and sugar first and then add the eggs one at the time. The cake came out really well though and it was/is delicious!

      Posted by caramelletje on 16th February 2015
    • I make the same cake but with lemon juice and lemon grind instead - my husband's favourite. My mother use to make it when I was young. I never tried it with orange. I am sure it will be equally gorgeous. Thanks for the idea.

      Posted by Rourou on 10th November 2014
    • Lovely recipe! I only had soft light brown sugar and also used plain flour with baking powder and a little bicarb instead of SR flour. It was great. I did use orange juice and normal sugar for the juice to pour over and put plenty of holes in. It was very soft and moist but held together very well when sliced.

      Posted by Sweetsnbooksnradio4 on 12th September 2014
    • gorgeous cake! I made it with vegan butter and soy milk to make it dairy free and it turned out beautiful! It is a mistake in the recipe to add the lemon. However, I am going to try this recipe with lemons to see what it's like!

      Posted by helendelascul on 12th May 2014
    • hi there - can I just check you meant orange juice for the topping not lemon juice? sorry, I am a real amateur baker and want it to be right! thanks :)

      Posted by michlyn on 25th September 2013
    • Tried this cake to the letter and it was fab, The cake had been eaten within 2 days and there are only 3 of us in the cottage. Best cake I have made to date. x

      Posted by inghamtony on 10th September 2013
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