Orange and raisin cake

Cake Preparation

• 

  Step 1

  In a bowl, combine the sultana raisins, orange juice, orange zest, and ginger ale (such as Canada Dry).
  Cover and let rest in the refrigerator overnight, or for at least 6 hours, allowing the raisins to absorb the flavors.

• 

  Step 2

  Preheat the oven to 180°C (350°F).
  Using an electric mixer, cream the butter until light and fluffy.
  Add the sugar and beat again until the mixture is smooth.
  Incorporate the eggs one at a time, beating well after each addition.

• 

  Step 3

  In a separate bowl, sift together the flour, baking powder, and salt.
  Gradually add the dry ingredients to the butter and egg mixture, mixing at low speed or using a spatula.
  Gently fold in the soaked sultana raisins (with their juice) using a spatula to evenly distribute them.

• 

  Step 4

  Line a 20 cm (8-inch) springform pan with parchment paper.
  Pour the batter into the pan and smooth the top.
  Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  Allow the cake to cool completely in the pan before removing.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 40 min

Glaze Preparation (Optional)

• 

  Step 5

  In a bowl, mix the fresh orange juice and powdered sugar until smooth and slightly thickened.
  Drizzle the glaze over the cooled cake, letting it gently flow over the edges for an attractive finish.