Orange and Raisin Loaf

A very light cake where the orange flavour really comes through.

Orange and Raisin Loaf

  • Preparation time: 25 minutes
  • Cooking time: 55 minutes
  • Ingredients
  • For the loaf
  • 170 g (6 oz) self-raising/self-rising flour, sifted (1⅓ cups)
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • pinch of salt
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 1 orange
  • 115 g (4 oz) raisins (¾ cup)
  • For the icing
  • 170 g (6 oz) icing sugar/powdered sugar (1½ cups)
  • 3 tbsp hot water

Equipment

  • You will also need a 23 x 13 cm (9 x 5 inch) loaf tin/pan, greased and lined.
  • Method
  • For the loaf
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Beat together the butter, sugar, and the zest of the orange until soft and creamy.
  • Add the eggs, one at a time, beating well between each addition.
  • Add 2 tablespoons of the sifted flour and the juice of the orange. Beat well.
  • Now fold in the remaining flour and salt.
  • Carefully stir through the raisins until evenly distributed.
  • Spoon the mixture into the prepared loaf tin/pan and level the surface.
  • Bake above the centre of the oven for 50–55 minutes until the surface springs back when lightly touched with the forefinger.
  • Leave to cool in the tin/pan for 10 minutes.
  • Then turn out onto a wire rack to cool completely.
  • For the icing
  • Sift the icing/powdered sugar into a large bowl and then gradually add enough water until a coating consistency is reached.
  • Spread over the top of the loaf using a palette knife.
  • Leave to set.
Print Recipe

Oatmeal Raisin Cookies

Chunky Oatmeal Raisin Cookies

A delicious soft cookie with oats and raisins that will have you coming back for more.

Oatmeal Raisin Cookies

48 6.5cm/2½ inch cookies
  • Preparation time: 15 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 170 g (6 oz) butter (¾ cup, or 1½ sticks)
  • 170 g (6 oz) light muscovado sugar/soft light brown sugar (¾ cup + 2 tbsp)
  • 85 g (3 oz) granulated/white sugar (⅓ cup + 1½ tbsp)
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 225 g (8 oz) plain/all-purpose flour (1½ cups + 1 tbsp)
  • 1 tsp bicarbonate of soda/baking soda
  • 300 g (11 oz) quick porridge oats/rolled oats (4¾ cups)
  • 85 g (3 oz) raisins (½ cup + 1 tbsp)

Equipment

  • 3 large baking trays/cookie sheets


  • Method
  • Preheat oven to 180°C (350°F) (gas 4).

  • In a large mixing bowl, beat together the butter and sugars until creamy.

  • Then beat in the eggs and vanilla essence/extract until the mixture is smooth.

  • Sift the flour and bicarbonate of soda/baking soda and fold into the mixture. Then stir in the oats and raisins until the raisins are evenly distributed. The dough will be quite stiff.

  • Spoon rounded tablespoons of the dough onto the baking sheets, spaced well apart. The dough should make 4 dozen cookies. This may need to be done in two batches. Just make sure the baking trays/cookie sheets are allowed to cool before spooning the remaining batch of dough mixture onto them.

  • Bake for 10–12 minutes or until light golden brown.

  • Cool for 1 minute on the tray and then remove to a wire rack to cool completely. Store in an airtight container.
Print Recipe

Updated: November 4, 2017