I made this cake last week and while I really liked the flavor and how moist it was. I hated my Bundt Pan, I will also confess I have hated this pan for such a long time. I don’t use it a lot, gosh I wonder why. But I honestly can’t remember the last time it released a cake without tearing it apart. I don’t even know if I can safely say it ever did; it had to of otherwise why am I keeping it?  Oh I literally just remembered what I have made in it and it worked. Monkey Bread for Christmas time I mean why would it not release with ALL that butter LOL, pretty sure that is why it is still in the house. Pretty sure it’s days are numbered though – rant over.

This was a really easy cake to make with not a lot of ingredients and the only thing I had to run to the store for was the oranges. I made it for our world wide Wednesday. I found the recipe when I was searching for something to make for Morocco. I tend to look for something sweet that is also easy, I mean we is a week night meal and no one has a ton 0f time to bake so I tend to lean towards cakes or cookies. This one fit the bill and I wanted to share it because it is easy with mostly hands on ingredients.

Moist Orange Cake

An easy moist cake with simple ingredients.

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Course Dessert

Equipment

• 1 Bundt or tube pan
• 1 zester

Ingredients

  

• ½ cup freshly squeezed orange juice 2 oranges
• 2 teaspoons orange zest Zest before squeezing
• 4 large eggs
• 1½ cups granulated sugar
• 1½ cups vegetable oil
• 2 cups flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla

Instructions

 

• Preheat the oven to 350° F

  Grease and flour a Bundt or tube cake pan. Wash and zest the oranges, then juice them.
• Using an electric mixer, beat the eggs and sugar in a large bowl until pale and thick. Add the oil gradually and beat until well combined.
• Combine the flour, baking powder, and salt in a separate medium bowl. Add it to the eggs and sugar mixture and stir lightly to combine.
• Pour in the orange juice and beat until smooth. Mix in the vanilla and orange zest.
• Pour the batter into the prepared cake pan. Bake in the oven for approximately 40 minutes, or until the sides of the cake pull away from the pan and the cake tests done. You can test by inserting a toothpick into the center. If it comes out dry, your cake is done
• Take the cake out of the oven and let it cool for 7 to 10 minutes. Carefully remove the cake from the pan and place it on a rack to finish cooling.
• Leave as is or once cooled dust with powdered sugar. Or make a quick glaze with a ¼ cup powdered sugar and a tablespoon or two of the freshly squeezed orange juice.

Keyword easy cake, moist orange cake, orange cake

This is what it actually looked like… and yes my husband and I ate all the pieces missing.