A moist loaf bursting with tangy orange flavour and with a sweet, glazed topping. Perfect for autumn tea.
125g butter or margarine
For the orange glaze:
Heat the oven to 180 degrees C, Gas Mark 4. Grease and line a 19 by 9 by 6cm loaf tin.
Cream the butter and sugar together until light and fluffy. Separate the eggs and beat the yolks into the mixture. Stir in the orange rind. Stir in the flour, baking powder and bicarbonate of soda. Gently mix in the orange juice and walnuts.
Beat the egg whites until stiff and fold into the cake mix. Pour into the loaf tin and bake for 40 to 50 mins.
Meanwhile, make the orange glaze by heating up the orange juice with the sugar and boiling for a couple of minutes. As soon as the cake is cooked, skewer some holes in the top and pour over the glaze. Return to the oven for 3 minutes, then take out and leave to cool.