Orange Spice Cake is a warmly spiced, citrus-infused cake that blends the brightness of orange juice and marmalade with the deep flavors of ginger, cinnamon, and cloves. Its moist, tender crumb comes from a combination of vegetable oil, molasses, and orange juice, making it rich without being heavy. Topped with a spoonful of marmalade and a dollop of whipped cream, it strikes a perfect balance between comfort and elegance. This cake is ideal for casual gatherings, holiday brunches, or afternoon tea.
Ingredients
- 1⅔ cups all-purpose flour
- ⅓ cup granulated sugar
- 1½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup orange juice
- ½ cup molasses
- ⅓ cup vegetable oil
- 1 egg
- 2 tbsp orange marmalade (for topping)
- whipped cream (for serving)
Instructions
Step 1: Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C)
- Grease a 9-inch square baking pan
Step 2: Mix Dry Ingredients
- In a medium bowl, combine flour, sugar, baking soda, ginger, cinnamon, and cloves
Step 3: Mix Wet Ingredients
- In a separate bowl, combine orange juice, molasses, oil, and egg
- Stir until smooth
Step 4: Combine Wet & Dry
- Pour the wet mixture into the dry ingredients
- Stir just until combined, do not overmix
Step 5: Bake the Cake
- Pour batter into the prepared pan
- Bake at 350°F for 16–20 minutes, or until a toothpick inserted in the center comes out clean
Step 6: Serve
- Spoon orange marmalade over the warm cake
- Serve with whipped cream or topping of choice
Tips
- Spoon orange marmalade over the cake while it is still warm, exactly as noted on the card
- Serve plain for a breakfast-style cake or with whipped cream for dessert
- Dust lightly with powdered sugar instead of toppings for a simpler finish
- Use freshly squeezed orange juice for best flavor
- Let the cake cool slightly before cutting to keep slices neat
- Double the spices slightly for a stronger “spice cake” profile
- Serve with tea or coffee for a classic vintage presentation
- Store covered at room temperature for up to 2 days
- This cake freezes well without toppings
- Can be baked in an 8-inch pan for thicker slices (add a few minutes baking time)
Nutrition
Calories: 225kcalCarbohydrates: 34gProtein: 2.5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 180mgPotassium: 170mgFiber: 1gSugar: 19gVitamin A: 80IUVitamin C: 6mgCalcium: 30mgIron: 1.4mg
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