Iced Orange Ginger Loaf

1. 1

   Preheat oven to 350u00b0F. 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. 2

   Meanwhile, for the orange icing, whisk together 1/4 cup sugar, the powdered sugar, and the orange juice until smooth.

3. 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. 4

   To serve, drizzle the cooled loaf with the orange icing and top with the candied zest.

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