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TIPSY DRIZZLE CAKE

6 ozs self-rising. flour
1 1/2 tsp baking powder
6 ozs soft butter
6 ozs castor sugar
3 large eggs
2 Tbs milk
finely grated rind of 2 oranges

4 ozs castor sugar
juice of 2 oranges
2 tsp Cointreau

4 ozs dark chocolate, broken into pieces
1/2 oz butter

Grease a 2 lb loaf tin and line with greaseproof paper. Sift the
flour and baking powder into a bowl, add the remaining cake
ingredients and beat for 2-3 minutes until well mixed. Spoon into
prepared loaf tin and bake in a moderate 350 C oven 1 to 1 1/4
hours. Turn onto a wire rack, remove paper and leave to cool.

Put the orange juice and sugar into a pan and beat gently until
the sugar has dissolved. Add the Cointreau. Make slits diagonally
across the top of the cake and slowly pour over the syrup until
absorbed.

Put the chocolate and butter in a heat-proof bowl and stand over
a pan of simmering water and allow to melt, stirring once or twice.
Pour over the top of the cake, letting it drip down the sides, then
leave to set.

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