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–+ servings
Orange Spice Cake
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 9
Calories 225 kcal

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
Keyword citrus dessert, marmalade cake, old-fashioned cake, pantry cake, vintage baking, warm spices
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