- Beat butter and sugar to a cream.
- Add lightly beaten eggs. Beat well.
- Add orange rind.
- Sift flour and salt together.
- Fold in flour alternately with orange juice and milk.
- Spoon mixture into a well greased and floured ring tin.
- Bake in a moderate oven for 40 to 45 minutes.
- Cool on a wire rack.
- When cold, ice with orange icing and decorate with shredded orange peel.