Thanks to Marion Cook, publicity officer for Keiraville CWA, for sharing this Land Cookery Schedule Recipe
This recipe was set to be used for this item in the Land Cookery schedule 2023/2024. The contest was conducted by the State Land Cookery Committee of the Country Women’s Association of NSW. It was open to any person residing in NSW and ACT.
Ingredients
Cake
- 225g butter, at room temp
- 225g caster sugar
- 225g self-raising flour, sifted
- 4 large eggs
- 2 Tbsp milk
- 3 Tbsp cocoa powder, sifted
- zest 1 large orange
- 1 Tbsp orange juice
Icing
- 1 cup icing sugar
- 2tbs cocoa
- 2tsp soft butter
- 2 drops vanilla essence
- 1tbs boiling water.
Method
1. Preheat oven to 180°C Traditional Oven or 160°C Fan forced. Grease and line sides and the base of a 5 x 9-inch loaf tin with baking paper.
2. Beat the butter, sugar, eggs and flour together in a large bowl with an electric mixer until mixture is smooth.
2. Beat the butter, sugar, eggs and flour together in a large bowl with an electric mixer until mixture is smooth.
3. Split the mixture into two bowls, beat the milk, followed by the sifted cocoa powder into one bowl. Beat the orange juice, zest into the other.
4. Spoon alternate dollops of the mixture into the loaf tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t over mix, or you won’t see the pattern.
5. Bake the loaf for approximately 45 - 55 mins or until golden and risen.
6. When completely cool, ice with chocolate glacé icing (on the top only)
To make the icing: Sift icing sugar mixture and cocoa. Add soft butter and a few drops of vanilla essence. Pour in boiling water and beat well. Spread immediately then leave to set. Must be iced simply with chocolate glacé icing (on the top only).
Read more about Keiraville CWA in this article.
Keiraville CWA meets on the fourth Tuesday of the month; please ring ahead and chat to branch president Liz Corfield on 4285 8121. Follow the group on Facebook