Orange Loaf Cake Recipe

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Orange Loaf Cake Recipe
Orange Loaf Cake Recipe photo by Taste of Home
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Orange Loaf Cake Recipe

Read Reviews
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Publisher Photo
"Our state's abundant orange juice is put to excellent use in this moist cake," says Dawn Congleton of Orlando, Florida. "The citrus flavor is irresistible!"
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1-3/4 cups cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 4 egg whites
  • 2 tablespoons confectioners' sugar

Directions

In a large bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9x5-in. loaf pan with cooking spray; dust with flour. Pour batter into pan.
Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Originally published as Orange Loaf Cake in Taste of Home August/September 2000, p16

Nutritional Facts

1 slice: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 134mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 1-3/4 cups cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 4 egg whites
  • 2 tablespoons confectioners' sugar
  1. In a large bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9x5-in. loaf pan with cooking spray; dust with flour. Pour batter into pan.
  2. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Originally published as Orange Loaf Cake in Taste of Home August/September 2000, p16

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Reviews forOrange Loaf Cake

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MY REVIEW
Troi User ID: 63638 40646
Reviewed Dec. 24, 2011

"Light with perfect amount of orange flavor. This is a great way to use of the leftover egg whites from making holiday cream pies if your recipes call for four egg yolks. I found it cooked faster than the 1 hr, so you may want to try 45 min. to start."

MY REVIEW
Buttons1mbc User ID: 4300937 74341
Reviewed May. 25, 2010

"This recipe was very easy to make and didn't require a lot of special ingredients. It was very, very good. My kids loved it, even though it didn't have icing. Will make it again."

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