Sticky Orange Cake

A community recipe by suziewong1

Not tested or verified by Nigella.com

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Introduction

Happy childhood memories of Sunday tea-time. That's what this recipe reminds me of.. Mum used to bake this delicious, soft,sticky,cake for us. This cake is soo simple and it keeps really well because it's so moist....not that I ever get to keep any because my family devour it all in one day.

Ingredients

Serves: 6

Metric Cups

For the Cake

175 grams self-raising flour
175 grams caster sugar
175 grams butter
5 tablespoons milk
2 medium eggs
1 large orange (grated rind of)

For the Topping

75 grams caster sugar
1 lemon (juice of)

For the Cake

6 ounces self-rising flour
6 ounces superfine sugar
6 ounces butter
5 tablespoons milk
2 medium eggs
1 large orange (grated rind of)

For the Topping

3 ounces superfine sugar
1 lemon (juice of)

Method

Sticky Orange Cake is a community recipe submitted by suziewong1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease a 1lb (450g) loaf tin. Preheat oven to 180 degrees F or gas 4.

Put flour, sugar, butter, milk, eggs and orange rind into a large mixing bowl. Whisk with an electric mixer until all ingredients are incorporated. Put into greased loaf tin and bake for 40-45 mins, until risen and golden...don't worry if the top cracks slightly.

When the cake has just 10 mins left in the oven, heat together the sugar and orange juice in a small saucepan. Remove cake from the oven and make some holes in the top with a skewer.

Pour over the orange juice mixture (while the cake is still in the tin) and leave until cold.

Ease the cake from the sides of the tin with a knife before trying to remove it from the tin.

Enjoy.

Grease a 1lb (450g) loaf tin. Preheat oven to 180 degrees F or gas 4.

When the cake has just 10 mins left in the oven, heat together the sugar and orange juice in a small saucepan. Remove cake from the oven and make some holes in the top with a skewer.

Pour over the orange juice mixture (while the cake is still in the tin) and leave until cold.

Ease the cake from the sides of the tin with a knife before trying to remove it from the tin.

Enjoy.

Tell us what you think

What 13 Others have said

2 errors in this recipe: - the temperature should say C, not F - the topping is juice of the orange, not a lemon

Otherwise, it's a wonderful cake and incredibly simple to make.

Posted by Zolly on 29th June 2024
I... would suggest looking at the temperature, because... well, I'm in Australia, and we use Celcius/Centigrade, and, after converting it? It was 82 degrees Celsius! Nowhere near high enough to bake! I did try, though, and it came out still liquid.

Mine is currently back in the oven at 180C (160C for fan forced) in the hopes it will work better.

Posted by Alacaeriel on 18th November 2021
Made it today and it was so moist, I love it so much. Your recipe is worth to keep! Thanks.

Posted by fatinhamamah on 3rd April 2017
I made two of these cakes and they froze beautifully!

Posted by Daphne_Bulldog on 18th September 2016
I made this cake and it was scrummy,extremly moist and was a big hit, but l think next time instead of using the 75g of sugar for the topping l will use honey and the fresh orange juice which might make it a bit more healthy and a bit more sticky.

Posted by Bubbs on 14th September 2016
A wonderful cake, will it freeze?

Posted by Daphne_Bulldog on 2nd July 2016
So easy to make, and so tasty, it was a big success with family....even with the people who are not to much into dessert.

Posted by marianecoco on 15th January 2016
I wasn't sure if I had to melt the butter or not, so I used butter at room temperature. I was also surprised with this recipe that you did not have to beat the butter and sugar first and then add the eggs one at the time. The cake came out really well though and it was/is delicious!

Posted by caramelletje on 16th February 2015
I make the same cake but with lemon juice and lemon grind instead - my husband's favourite. My mother use to make it when I was young. I never tried it with orange. I am sure it will be equally gorgeous. Thanks for the idea.

Posted by Rourou on 10th November 2014
Lovely recipe! I only had soft light brown sugar and also used plain flour with baking powder and a little bicarb instead of SR flour. It was great. I did use orange juice and normal sugar for the juice to pour over and put plenty of holes in. It was very soft and moist but held together very well when sliced.

Posted by Sweetsnbooksnradio4 on 12th September 2014
gorgeous cake! I made it with vegan butter and soy milk to make it dairy free and it turned out beautiful! It is a mistake in the recipe to add the lemon. However, I am going to try this recipe with lemons to see what it's like!

Posted by helendelascul on 12th May 2014
hi there - can I just check you meant orange juice for the topping not lemon juice? sorry, I am a real amateur baker and want it to be right! thanks :)

Posted by michlyn on 25th September 2013