Made with vegetable oil instead of butter this cake recipe is so easy to make and delicious.
The almond extract enhances the already delicious orange flavor of the cake.
This is the orange cake I remember making with my mom. It’s a real bowl licker. Thank goodness she still had the recipe. This recipe has been kicking around for 40 years at least.
- juice of 1 orange 1/2 cup juice with pulp
- grated orange peel of one orange
- 1 cup sugar
- 3 eggs
- 3/4 cup cooking oil
- 1 teaspoon almond extract
- 1 package vanilla sugar or 1/2 teaspoon vanilla extract
- 1 teaspoon rum extract optional
- 2 teaspoons baking powder
- 1 1/2 cups flour
Cut orange in half and extract juice with a hand juicer. Use the flesh and the juice. Grate the rind with a zester.
Put all ingredients (except flour and baking powder) into a bowl and beat on medium speed for 7 minutes, making sure to scrape the side of the bowl. Sift flour and baking powder, add to wet ingredients beat 2 more minutes.
Pour into a greased and floured 9″ or 10″spring form pan, with a hole in the center, and a design on the bottom. I wouldn’t recommend a cake pan without a hole in the center, as the cake may fall in the middle.
Bake at 350°F for 30-40 minutes or until knife inserted in cake comes out clean. It’s ok if the top starts to crack. You’ll flip it over when it’s done, so the design is on the top.
Sprinkle with icing sugar and grated orange peel or mix some orange juice and icing sugar to make a glaze.
*note (for best results, and to prevent sinking, use a cake pan with a hole in the middle like a bundt pan) – preheat oven -sliced almonds can also be sprinkled on the bottom of the cake pan before adding batter. – don’t over-beat the batter after adding baking powder and flour or cake will sink – don’t open oven door while cake is baking or cake may fall.