Orange Cake
June 6th, 2008 by Leora
My mother used to say that little expression. I think she would have enjoyed this cake. I took Batya’s basic cake recipe and converted it into an orange cake.
Before I share the recipe, we had an amusing afternoon with this cake. I made the cake at about 5 pm. My daughter (who is five years old) did the stirring, so she felt like she made the cake. It came out of the oven at about 5:45 pm. I put it on that pretty cake platter in the photo, dropped three home-grown strawberries in the center and took a few photos. Then daughter and I headed out for about half an hour to the library. The cake was left as displayed in the kitchen to cool.
Upon our return, it looked like a mouse had visited our cake! Or perhaps a little hand. There was one medium-sized gouge toward the top of the cake, and two little gouges in other spots. Sure enough, I had left my two boys at home at our usual supper time, so one hungry eleven-year-old had helped himself to a bit of cake. I requested that next time he use a knife and cut a piece. My daughter and I helped ourselves each to a slice of cake. I then went upstairs to take care of a few things. Upon my return downstairs, when I was planning to make supper, I was a bit shocked to discover the cake was now half its original size. Sure enough, Eldest son had helped himself to a few slices.
The moral of the story: don’t be surprised if half your cake disappears if you leave it alone with two hungry, growing boys in the house.
Finally, the recipe:
- 2 cups flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 orange
- 1/3 cup canola oil
- 2 eggs
- 1 tsp. vanilla
- 3/4 cup water
- A pinch of salt
Mix flour, baking powder, salt and sugar. Add eggs and oil. Add grated orange peel. Add water. Squeeze in the juice of the orange. Add vanilla. Mix well. Pour into a greased baking pan (I used a shaped bundt pan). Bake for about 45 minutes at 350°. Use a toothpick to see if it’s ready. Let cool before serving.
Update: I just added this to The Recipe Box.
It does look good. I’ll have to try that one; maybe next week. I’m glad I got invited for Shavuot: no cooking involved. It’s a nice change.
Looks delicious, and so to those strawberries!
I had to laugh at your comment on my blog – the comment about too much brown was directed at my gardening skills. If you look too closely, it’s not exactly the healthiest of trees. The picture on the other hand I was actually pretty happy with.
Have a great shabbat.
Yummers! We’ll be trying this one. I’m infatuated with bundt cakes…
I’m glad you got a picture of it before the nibbling began. It looks DELICIOUS!
Ilana-Davita, Robin, Amber, Rebecca, it was good. And gone (at about 2pm today). Easy to make. Not as complicated as my sponge cake recipe, but rivals that one in taste.
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It looks delicious. I notice that the ingredients call for 3/4 cup of water, but the directions don’t say when to add it. With the eggs and oil? Thanks.
That looks scrumptious! How could anyone resist a nibble?
Mmmm, that looks beautiful! And super easy, I love it!
Thanks for mentioning my recipe. I was wondering why there were so many hits.
Honestly, I’ve never used “even a pinch” of salt in a cake recipe and I’m an old fashioned soy oil cook. I used to bake with margarine, but now only for the 1, 2, 3 cookies…
Shimshonit, thanks for proofreading. I added the water.
Rosie, it was good.
Marigold, yes, the bundt pan and the fresh strawberries jazz it up.
Batya, the pinch of salt has something to do with chemistry and baking. Ask a chemist. I think the salt heightens the other flavors and might help with the fats, too. Thank you for letting me adjust your recipe.
I made the cake for a class yesterday and we ate it this morning. I found it great and the students must have liked it too; there was not a crumb left.
Wow, lucky class.
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