Recipe for Class 43 of 2010 Village Show

Raisin Orange Pound Cake

• 200g plain flour
• 25g cornflour
• 2 level tsp baking powder
• 75g icing sugar
• 100g raisins
• 100g butter at room temperature
• 100g caster sugar
• Grated zest & juice of 1 orange
• 2 large eggs
• Icing sugar for dusting

Heat the oven to 160c (gas 3). Grease & line a 22.5 x 12.5 x 7.5cm loaf tin. Sift the flour, cornflour, baking powder, icing sugar & salt onto a plate. Coarsely chop the raisins. Cream the butter with the caster sugar & orange zest in a large bowl until soft & light. Squeeze the orange juice & make up to 75mml with water. Lightly mix the eggs & gradually beat into the creamed mixture a little at a time (add a spoonful of the flour mixture along with the last addition of egg. Fold in half the remaining flour. Add the rest of the flour with the raisins and orange juice and mix to a soft consistency.

Spoon the mixture into the prepared tin & spread level. Bake for 50-60 minutes or until golden & firm to the touch. Let cool in the tin for 10 minutes then lift out & cool on a wire rack. When quite cold, dust with icing sugar. Store for 24 hours before slicing.