Recipe sharing and Orange Drizzle Cake
One of the highlights of visiting community groups with my two talks on old cookbooks and food history are the gems of information that people impart to me. From a Woodhall Spa WI member solving the mystery as to the use of some intriguing wooden moulds (Chinese moon cakes), to another lady who pointed to one of my old Be-Ro books informing me that the seventies Be-Ro cover girl was her next-door neighbour when she was a child, to many ladies generously offering a wealth of knowledge, cookery tips and recipes.
Historic written recipes and cookbooks are one of the earliest examples of women’s literature that was deemed socially acceptable. In fact, the sharing of recipes has been used for hundreds of years to form and strengthen relationships, friendships, alliances and allegiances. Long before the days of food magazines, TV Channels, books and the like, recipes were prized and a useful tool within a woman’s social network.
This recipe for Orange Drizzle Cake was given to me many years ago by my Mother in Law and is from an old magazine cutting dating from 1967. It is one of my favourites and in the long tradition of sharing recipes, here it is. This cake is so tasty, quick and easy to make and is great for any occasion. You should get ten generous slices and you will need a 2lb loaf tin greased and lined.
Orange Drizzle Cake
• 175g/6oz Self Raising Flour
• 175g/6oz Caster Sugar
• 60g/2oz Ground Almonds
• 125g/4oz Soft butter or stork margarine in a tub
• 2 medium local free-range eggs
• 4 tablespoons milk
• Finely grated rind of one orange
For the Topping
• 90g/3oz Granulated Sugar
• Juice of the orange (strained)
• Preheat oven fan 170c/conventional 180c/ gas mark 4
• Grease and line and 2lb loaf tin
• Mix all the ingredients in a mixing bowl, preferably using a food processor or electric mixer until blended well together and you have a smooth cake batter.
• Pour into the loaf tin and smooth the top.
• Bake on the centre shelf for about 50 minutes to an hour.
• Remove cake from the oven and put on a cooling rack but leave in the tin.
• Mix the sugar and orange juice together and pour it over the cake as soon as it comes out of the oven.
• Leave to cool for thirty minutes in the tin, then remove and allow to cool completely on the rack.