Orange Vanilla Cake

I was in the mood for a simple cake without too much effort involved but didn’t want a plain vanilla cake. So I added a bit of spice and orange juice to snazz it up, and decided to make something between a pound cake and a butter type cake but without the butter. This cake is oil based and lighter, fluffy and bright with flavor.

I tested it out on numerous people and got a firm thumbs up, this one is a keeper to be made again and again. This is made in a tube pan and is a generous sized cake.

Preheat the oven to 350 F.

Start with your eggs and oil.

Whisk together till combined.

While I wouldn’t call this precisely “fluffy” you see it is nicely combined and yeah, sorta fluffy.

Add the eggs, one at a time.

Once fully incorporated, add in the juice, vanilla, nutmeg and salt, then the baking powder and lastly the flour. Yup yup a one bowl recipe, don’t you love it?

Grease and flour (or spray with Baker’s Joy) a tube pan and pour the batter in.

This batter is not very thick, that’s the way it should be. Place the tube pan in the preheated oven and bake 45-50 minutes till golden orangey brown and a toothpick or skewer comes out clean.

Let cake cool completely in pan on wire rack. To serve, gently pry all about the cake and the inner tube to loosen properly (I always do a couple of times to avoid aggravation) and holding a platter on top of pan, carefully flip out. You can serve with a light dusting of confectioner’s sugar to add to the pretty. Enjoy!!

Orange Vanilla Cake

2 cups sugar
3/4 cup oil
4 eggs
1 cup orange juice
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3 cups flour
Confectioner’s sugar (sifted) for dusting (optional)

Directions:

Preheat the oven to 350 F.

Beat sugar and oil until fluffy. Add eggs one at a time until fully incorporated.

Add orange juice and the vanilla, nutmeg, salt and baking powder and mix briefly and add flour slowly just till mixed. Don’t overbeat. Grease and flour a 10 inch tube (or Angel Food) pan (or spray with Baker’s Joy) and pour batter into pan. Place in preheated oven and bake for 45-50 minutes or until a toothpick or wooden skewer comes out clean. The cake will be a lovely orangey brown color (from the o.j.). Place on wire rack to completely cool. When cold, use an implement to gently pry cake away from sides of pan and inner tube, repeating till you’re sure it’s freed up and take a platter, put on top of pan and carefully flip over. If you like, dust with confectioner’s sugar.