Step 1:

  • Turn the oven on to 180*C, 350*F, gas mark 4 before you start
  • Step 2:

  • 1. Grease the inside of the tin. Line the bottom with baking parchment. Then, grate the rind off the orange *Use the medium holes
  • Step 3:

  • 2. Squeeze the juice from the orange using a lemon squeezer. Put the rind, butter and sugar into a large bowl. Stir them well *Pour the orange juice into a jug
  • Step 4:

  • 3. Break the eggs into a small bowl and mix them well with a fork. Then, mix them into the creamy mixture, a little at a time
  • Step 5:

  • 4. Put both kinds of flourand the baking powder into a sieve, to sift them into a bowl
  • Step 6:

  • 5. Chop the fruit into small pieces. Put 25g (1oz) to one side. Add the rest to the bowl, with a tablespoon of the juice
  • Step 7:

  • 6. Gently turn the mixture over with a spoon, to mix everything well. Spoon it into the tin, then bake the loaf for 20 minutes *Smooth the top with the back of the spoon
  • Step 8:

  • 7. Carefully lift the loaf out of the oven. Cover the top with foil and bake it for another 50 minutes. Then, lift it out *Wear oven gloves
  • Step 9:

  • 8. Press the loaf with a finger. If it is firm, leave it in the tin for 15 minutes, then cool it on a wire rack. If not, cook a little more *Peel off the baking parchment
  • Step 10:

  • 9. Sift the icing sugar into a bowl and mix in a tablespoon of orange juice. Then, spread the icing over the loaf *Scatter the rast of the fruit over the top of the loaf
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