When life gives you oranges, make an orange cake!
Southern California orange trees are hanging heavy with golden orbs. They are luscious and varied and full of sweet juice. They are loaded into stores and piled up in farm stands. But there are backyard gardeners who nurture their own little citrus crops too. And I am just fortunate enough to know one of these gardeners. And delivered to me was a bounty of tangerines and blood oranges.
They are a sweet addition to fruit salad topped with a little yogurt or juiced into a power drink. Eaten on their own it’s like biting into sunshine.
Luscious California Oranges
Cake is always appreciated, so I took advantage of the sweet skin and zested it into the batter. The blood orange juice turned the glaze into the color of a California sunset. Drizzled over the cake it makes a sweet and pretty topping.
Try this easy orange cake and pretend you’re a Californian if you are still shivering in the Midwest and East Coast. It might just bring a little sunshine to your table.
Orange Cake Recipe
Combine in a medium sauce pan; raisins, sugar, water, butter, orange zest and cardamom. Bring to a boil, then reduce heat to medium and boil five minutes.
Remove from heat and add one teaspoon of orange extract. Cool to room temperature.
Preheat oven to 350 degrees and grease a 9 1/2 x 5 1/2 inch loaf pan and line with parchment paper.
Whisk together flour, soda, powder and salt.
Add to wet mixture, stir until just combined.
Pour into pan and bake 40 – 45 minutes.
Make the glaze. I used blood orange in my glaze, which gives it a pretty color.
Looks yummy, ready to serve!
1 cup golden raisins
1 cup sugar
1 cup water
½ cup butter
1 tablespoon orange zest
½ teaspoon ground cardamom
1 teaspoon orange extract
1 ½ cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
Combine in a medium saucepan: raisins, sugar, water, butter, orange zest and cardamom. Bring to a boil then reduce heat to medium and continue boiling for 5 minutes.
Remove from heat and add the orange extract. Set aside to cool to room temperature.
Preheat oven to 350 degrees. Butter and flour a 9 ½ X 5 ½ inch loaf pan and line bottom with parchment paper, and lightly butter.
Whisk together flour, baking soda, baking powder and salt.
Add this to the cooled wet mixture and stir until just combined.
Pour into pan and bake for about 40-45 minutes.
Remove from pan and cool on a rack.
2 cups confectioners’ sugar
1 teaspoon orange zest
3-6 tablespoons orange juice
Whisk ingredients together. Add the juice gradually until you have the consistency you like. I used a blood orange so my glaze has an orange color.
Drizzle over the top and let it run down the sides. Garnish with some orange slices.