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This is decidedly a homely cake - chewy, moist, moreish - a great hit with all!

Butternut & Orange cake


  • 150 ml butter
  • 325 ml castor sugar
  • 3 eggs
  • 125 ml orange juice
  • 5 ml orange or lemon essence
  • 325 ml bran-rich self-raising flour
  • 2.5 ml bicarbonate of soda
  • pinch of salt
  • 2.5 ml mixed spice
  • 5 ml ground cinnamon
  • 325 ml fresh butternut, finely grated
  • 125 ml oats
  • 80 ml honey
  • 80 ml extra butter, melted
  • 125 ml orange rind, cut into very thin strips


Cream the butter and the castor sugar until light and smooth. Beat the eggs into the mixture, one at a time, until well blended. Beat in the orange juice and the essence.

Sift the dry ingredients in a separate bowl. Tip the bran husks back into the mixture. Whisk into the liquid mixture until smooth. Add the butternut and the oats and mix thoroughly.

Pour into a ring mould coated well with non-stick spray. Bake in a preheated oven at 180⁰ C for 40 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside.

Heat the honey, extra butter and rind in a small saucepan. Poke holes into the cake with a skewer and reserving the rind, pour over the cake, still in the ring. Allow to rest for about 20 minutes. Invert onto a serving platter, garnish with the rind and serve at room temperature.

Serves 8 – 10.