This cake is wonderfully rich and moist due to orange juice added, with intense flavour of banana and orange. It's great as a traybake as well as a loaf, just cut the number of the ingredients in half.
The recipe is adapted from Chocolate and Baking by Parragon.
Ingredients:
for 25 x 35 cm baking tin
350 g self-raising flour
1 tsp baking powder
300 g light musovado sugar (or soft brown sugar)
4 bananas, mashed
100 g chopped mixed peel
50 g chopped mixed nuts
100 g dried cranberries
juice of 1 big orange (10-11 tbsp)
zest of 1 big orange
4 eggs, beaten
300 ml sunflower oil
For icing:
150 g icing sugar
3-4 tbsp lemon juice or water
Method:
Peel the zest and squeeze the juice from the orange.
Sieve the flour and baking powder into a mixing bowl, stir in the mashed bananas first (this will prevent them from going to the bottom).
Stir in the sugar, chopped mixed peel, nuts, zest and cranberries.
Stir the orange juice, eggs and oil in a separate bowl together until well combined. Add the mixture to the dry ingredients and mix until well blended.
Pour the mixture into the prepared greased and lined 25 x 35 cm baking tin.
Bake in a preheated oven, 180 C (fan 160 C) for about 1 hour until firm to the touch or until a toothpick inserted into the centre of the cake comes out clean. Leave to cool on a wire rack.
Mix the icing sugar with the water or lemon juice, and drizzle the icing over the cake.
Leave the icing to set before slicing the cake. Serve and enjoy with a cup of tea or coffee!
Bon Appetit!
