Wrap coins or charms in greaseproof paper before adding to batter. Ice this orange cake with a favorite orange icing and decorate with chocolate or black paper cut-outs of witches, cats or broomsticks (or use bittersweet chocolate icing and orange cut-outs.)
- 1 cup unsalted butter
- 1 cup granulated sugar
- 4 medium eggs
- 3 cups cake and pastry flour, sifted
- 2 tbsps. baking powder
- Grated rind of 1 orange
- 4 tbsps. milk (or to moisten)
- Coins or charms (optional) wrapped in greaseproof paper
- Apricot jam (optional)
- Orange or chocolate icing
In mixing bowl, beat butter until smooth; add sugar. Cream together until soft and fluffy, using wooden spoon or electric beater. Beat in eggs one at a time, adding a little sifted flour if mixture begins to curdle.
In separate bowl, sift flour with baking powder.
Add orange rind and milk to egg mixture, alternately with flour. Blend in wrapped charms or coins, if using.
Pour mixture into greased, lined nine- inch cake or springform pan, spreading to sides and leaving centre slightly hollow.
Bake in preheated 350 degrees F. oven for about one hour, or until toothpick inserted in centre comes out clean.
Cool on wire rack before icing. Split cake in half and spread with icing or jam. Sandwich pieces back together. Ice top and sides of cake; decorate with chocolate (or black) or orange cut-outs of cats, witches, etc.
Makes one cake, six to eight servings.
(For adults, good served with Drambuie and coffee.)