Yields 1 Loaf (12 servings)
For The Cake
- ½ cup butter/vegetable oil/margarine
- 1 cup white sugar
- 2 eggs
- 1 tbsp grated orange peel (zest)
- 3/4-1 cup fresh orange juice
- 2 cups all-purpose flour
- 1.75 teaspoons baking powder
- ½ tsp salt
- ½ cup chopped walnuts (or any nuts you like)
For The Glaze
- ½ cup orange juice
- ¼ cup white sugar
Note: I preferred using a heavy Caramel Sauce instead of the Orange Glaze to top the orange bread loaf, as it just brings out the flavours so much better. It’s a beautiful contrast. Recipe for both the sauces is mentioned below.
- Sieve through the flour, baking powder, salt, and walnuts. Mix well in a bowl.
- In a large bowl, mix the butter and 1 cup sugar. Beat in eggs gradually, one at a time.
- Stir in the orange peel and 3/4 cup juice.
- Pour the dry flour mixture into this, and stir until it forms a moist consistency.
- Now, pour the batter into a greased loaf pan or baking dish (preferably 9 x 5 x 3 inch)
- Preheat oven for 10 minutes at 350 F (175 C)
- Put the batter in the oven for 50-60 minutes or until done, at the same temperature.
- Remove loaf from oven, but not from pan.
- Now make the Orange Glaze or Caramel Sauce, whichever you prefer. The Caramel Sauce recipe is mentioned too, in case you wish to substitute the Orange Glaze.
- For Orange Glaze: Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Once the liquid is ready, spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
- For Caramel Sauce, take 1 cup of granulated sugar in a saucepan, and give it a little shake so the sugar lays flat in an even layer. Then add 1/3 cup of water, which should moisten all of the sugar. Turn the heat to medium and cook (do not stir!) until the sugar dissolves into a clear syrup. Let the liquid bubble and the sugar dissolve. It will begin to take on an amber colour. Once the caramel has gotten a golden colour, like honey, turn off the heat and immediately add 3/4 cup of thick cream and 2 tbsp butter. Continue stirring till you get a liquid-y texture. It would look runny and thin initially but will get thicker once it begins to cool.