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Orange Sour Cream Cake


90g butter
1 tablespoon grated orange rind
3/4 cup castor sugar
2 eggs
1 1/2 cups flour
1/2 tsp baking soda
1/2 cup sour cream

Line the base and sides of 23cm x 12cm loaf tin with one layer of greased baking paper, bringing the paper 2 1/2cm above the edge of the tin. Beat butter and orange rind until soft and creamy, add sugar, and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sifted flour and soda alternately with sour cream, beat lightly until smooth. Spread evenly into prepared tin, bake in slow oven approximately 1 1/4 hours or until cooked when tested. Turn on to a wire rack to cool.




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