Cooking time: 50 minutes plus 2-3 hours soaking
ingredients
serves 6 - 8
1 teaspoon butter
2 eggs
3/4 cup sugar
1/4 cup fresh orange juice
1/4 cup pineapple juice
1 1/2 cups flour
2 teaspoons baking powder
for the syrup
1 cup sugar
1 teaspoon ground cinnamon
3/4 cup water
1/4 cup fresh orange juice
method
1. Heat the oven to 180°C (350°F). Use the butter to grease a 2 pound loaf tin (pan).
2. Break the eggs into a large mixing bowl and, using a wooden spoon, gradually beat in the sugar.
3. Stir in the orange and pineapple juices and continue stirring until the mixture is thoroughly combined.
4. Sift in the flour and baking powder and beat the mixture until it forms a smooth batter.
5. Turn the batter into the prepared cake pan and place in the centre of the oven.
6. Bake for 40 - 45 minutes or until the centre of the cake springs back when lightly pressed with your fingertips, and it has shrunk away from the sides of the tin.
7. Meanwhile, prepare the syrup. In a small pan, dissolve the sugar and the cinnamon in the water and orange juice over moderate heat, stirring constantly.
8. Bring the syrup to the boil and boil until it reaches 104°C (220°F) on a sugar thermometer or until a small spoonful of the mixture dropped into a small bowl of cold water forms a short thick thread.
9. Remove the pan from the heat and keep warm.
10. Remove the cake from the oven and turn it out on to a wooden board. Using a sharp knife, cut the cake into serving pieces and place the pieces in a large shallow dish.
11. Pour over the warm syrup and set aside for 2 - 3 hours to allow the cake pieces to absorb the syrup before serving.
