Jaffa drizzle loaf

Jaffa drizzle loaf

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(123 ratings)

Prep: 20 mins Cook: 55 mins

More effort

Cuts into 8-10 slices
If you like Jaffa Cakes, you’ll love the moist, fruity cake. It will keep for a week, but it’s unlikely to last that long

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal410
  • fat19g
  • saturates11g
  • carbs57g
  • sugars37g
  • fibre1g
  • protein6g
  • salt0.88g
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  • 140g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour
  • 11⁄2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g golden caster sugar
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • finely grated zest 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

To finish

  • 3 tbsp orange juice
  • 50g golden caster sugar
  • 50g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.

  2. Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.

  3. Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

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Comments, questions and tips

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24th Jan, 2012
Lovely, but only worth 5 stars with my additions... 1. Mix some Cointreau into the orange drizzle 2. Make some chocolate butter icing with more cocoa powder than usual so it's really dark. And some more Cointreau in there too. Cut the cooled cake right across horizontally and vertically and stick it back together again with the icing (like a Battenburg). 3. Cover the cake (rather than drizzle) with chocolate and pipe a message or other decoration with white icing (made with Cointreau!) 4. Serve to tipsy people at a Chinese New Year party.
17th Jan, 2012
Delicious and so easy. Family favourite with a cuppa!
12th Jan, 2012
really straightforward recipe and I even impressed the in-laws with this one!
21st Nov, 2011
Excellent cake, very easy, lovely and moist. Disappeared all too quickly!
20th Nov, 2011
First made this cake earlier this year and I've made it many times since, sometimes with chocolate topping, sometimes without, depending on occasion. I can now say it always works (even if made with small helpers!), it's absolutely delicious every time :-)
16th Nov, 2011
I have made this twice now, once as above and today I tried it with lemon and did it in a 20cm square tin :o) great recipe!!
13th Nov, 2011
This tastes amazing and so easy to make too!
6th Nov, 2011
So easy and so good - I doubled the recipe and cooked 2! Didn't need the full time in my fan forced oven though.
6th Nov, 2011
So easy and so good - I doubled the recipe and cooked 2! Didn't need the full time in my fan forced oven though.
24th Oct, 2011
Absolutely gorgeous! I made it with gluten free flour and it was just as tasty and moist as with usual flour. Thoroughly recommend.


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