Orange Spice Cake

The simplicity of this cake surprises the palate when the warmth of spices and fresh citrus envelopes the tastes buds. It is quick to make and can be made by hand. This is the perfect fall cake and is a welcome break from the traditional flavors used in American cooking during the holidays.

Prepare: 10

Bake: 50

Servings: 12 people

Ingredients

1 ½ cups (225g) flour
4 large (200g) eggs
¾ cup (180mL) oil
¾ cup (150g) sugar
1 ½ tsp (6g) baking powder
1 tsp (2g) cinnamon
½ tsp (2g) allspice
½ tsp (2.5mL) orange extract or zest of one large orange
½ tsp (2.5g) salt

For the Glaze

½ cup (62g) powdered sugar
¼ cup (60mL) orange juice

Instructions

Preheat oven to 350F (180C.)
Grease and flour a 9x5 loaf tin (23x13cm) or line with parchment paper.
Zest and juice a clean orange.
Combine flour, cinnamon, allspice, baking powder and salt in a small bowl. Sit aside.
In a large bowl, beat eggs, oil, zest and orange extract until smooth. Beat in sugar. Add flour mixture and beat until you no longer see lumps, about 1 minute. Pour into prepared pan.
Pour into pan and bake 45 - 55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)

For the Glaze

While still warm, poke holes in the cake with a large stick such as a skewer. Mix together powdered sugar and orange juice. Pour over top of cake slowly. Allow to sit 5-10 minutes to soak up juices.
Remove cake from pan to wire rack to finish cooling.
If desired, dust cake with powdered sugar and cinnamon to cover holes once cooled.

Notes

If using self-rising flour, omit baking powder and salt.

Nutrition