Iced Orange Ginger Loaf

• 11 tbsp butter, softened
• 1 2/3 cup sugar
• 3 None oranges, zested
• 2 None eggs
• 3/4 cup self-rising flour
• 3/4 cup whole wheat self-rising flour
• 2/3 cup unsalted roasted cashews, finely chopped
• 5 oz candied ginger, finely sliced
• 1/2 cup milk
• 1/2 cup sour cream
• 1 cup powdered sugar, sifted
• 1/4 cup fresh orange juice
• 1/2 cup water

1. Preheat oven to 350u0b0F. Lightly grease and line a 4x10 inch loaf pan with parchment paper. For the batter, beat together the butter, 3/4 cup sugar and 2/3 of the zest until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift the flours into another bowl and stir in the nuts and ginger. In a third bowl combine the milk and sour cream. Fold into the butter mixture alternating with the flour mixture. Spoon into the pan and bake for 50-55 mins, until a skewer comes out clean. Cool in the pan for 5 mins before turning out onto a wire rack to cool completely.
2. Meanwhile, for the orange icing, whisk together 1/4 cup sugar, the powdered sugar, and the orange juice until smooth.
3. For the candied orange zest, combine the remaining zest and sugar with the water in a saucepan and stir over low heat until the sugar has dissolved. Simmer for 5 mins, then cool.
4. To serve, drizzle the cooled loaf with the orange icing and top with the candied zest.

butter, sugar, oranges, eggs, flour, whole wheat selfrising, cashews, candied ginger, milk, sour cream, powdered sugar, orange juice, water

Taken from recipes-plus.com/api/v2.0/recipes/24037 (may not work)