Orange Spice Cake Recipe

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

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Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup orange juice
  • 1/2 cup molasses
  • 1/3 cup canola oil
  • 1 egg
  • 1/2 cup orange marmalade
  • Whipped topping, optional

Directions

In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan.
Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired. Yield: 9 servings.
Originally published as Orange Spice Cake in Taste of Home October/November 2003, p61

Nutritional Facts

1 piece: 292 calories, 9g fat (1g saturated fat), 24mg cholesterol, 234mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 3g protein.

  • 1-2/3 cups all-purpose flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup orange juice
  • 1/2 cup molasses
  • 1/3 cup canola oil
  • 1 egg
  • 1/2 cup orange marmalade
  • Whipped topping, optional
  1. In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan.
  2. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired. Yield: 9 servings.
Originally published as Orange Spice Cake in Taste of Home October/November 2003, p61

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MY REVIEW
galinthewoods User ID: 3317961 132963
Reviewed Oct. 8, 2012

"My elementary school-aged daughter, who doesn't usually like orange marmalade or gingerbread, liked it and asked me to send it in her lunch to school. If covered in plastic wrap will stay moist and fresh for several days."

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