Sticky Orange and Rum Syrup Loaf
Photography Josh Griggs.
This ranks high on my list of great loaf recipes that I’ve developed over the years. Even those that aren’t fond of rum to drink (which includes me) really love this one.
INGREDIENTS
3 large eggs, size 7
1¾ cups caster sugar
1 cup neutral oil (eg sunflower oil)
1 cup buttermilk
finely grated zest 2 large oranges
⅓ cup orange juice
⅓ cup dark rum
2½ cups plain flour
2½ teaspoons baking powder
½ teaspoon ground cinnamon
Rum syrup
½ cup orange juice
½ cup caster sugar
½ cup rum
You will need...
a 6-cup capacity loaf tin, greased and fully lined with baking paper
METHOD
Preheat the oven to 150°C fan bake.
Beat the eggs, sugar, oil, buttermilk, orange zest and juice and the rum together in a large bowl.
Combine the flour, baking powder and cinnamon, add to the egg mixture and stir together, ensuring there are no lumps in the batter.
Pour the batter into the tin and bake for about 75 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean. The top will crack as it bakes.
Rum syrup: Place the juice, sugar and half of the rum in a small saucepan and bring to the boil. Simmer for 10 minutes then take off the heat and stir in the remaining rum. Leave to cool.
When the loaf is cooked, brush half the syrup over the hot loaf and leave to cool completely in the tin.
To serve: Slice the loaf and serve with the remaining syrup. The loaf will keep in an airtight container for 3-4 days. Makes 1 loaf
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.