Grease and line the bottom of a deep metal baking tin, measuring 25cm x 17.5cm/10 x 7 inches, with waxed paper.
Sift together the flour, cinnamon and cloves. Put the butter and caster sugar in a large bowl and beat together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Using a metal soon, fold in the sifted flour, then fold in the walnuts.
Turn the mixture into the prepared tin and bake in preheated oven 190°C/375°F, for 30 minutes or until risen and firm to the touch.
Meanwhile, put the orange juice in a measuring jug and add water to make 150ml/5fl oz. Pour into the saucepan, add the granulated sugar and the pared orange rind and heat gently until sugar has dissolved. Bring to the boil and boil for 6 minutes or until the mixture begins to thicken. Remove form the heat and stir in the brandy.
When the cake is cooked, prick the surface all over with fine skewer, then strain the hot syrup over the top of the cake. Leave in the tin for at least 4 hours before serving.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 74 (38%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 22.2mg||7 %|
|Sodium 220mg||8 %|
|Potassium 78.5mg||2 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 28.3g|
|Protein 2.4g||3 %|
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Calories per serving: 197
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