Sticky Orange Cake with Jam Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Cake3 cups all purpose flour1 1/2 cups white sugar1/2 cup dark brown sugar, lightly packed2 teaspoons baking soda1 teaspoon salt1 orange, zested2 cups orange juice2/3 cup olive oil2 tablespoons apple cider vinegar1 teaspoon vanillaGlaze1/4 cup jam/orange marmalade1 tablespoon rum or vodka (or water)
Preheat oven to 350°F. Lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly grease the paper.
In a large mixing bowl, whisk together the flour, sugars, baking soda, salt, and orange zest. Whisk until thoroughly combined, crumbling the brown sugar with the tips of your fingers if necessary.
In a separate bowl or large measuring cup whisk together the orange juice, olive oil, vinegar, and vanilla. Quickly mix the wet ingredients into the dry mix and whisk thoroughly. Pour the batter into the prepared cake pans and bake for 30 to 35 minutes.
Let the cakes cool for about 20 minutes in the cake pans, then run a knife around the inside of the pan to release each layer. Turn the cake layers out onto cooling racks. Glaze while the cakes are still warm, but not hot.
To make the glaze, mix the jam and rum or vodka in a small saucepan. Warm over medium-high heat for about 5 minutes, until the glaze is bubbling and hot. Turn off the heat and immediately glaze the cake.
Place one cake layer on a cake plate. Pierce the top with a toothpick a few times. Pour about half the liquid in the saucepan over the first cake layer. Place the second layer on top of the first, and repeat.
Number of Servings: 15
Recipe submitted by SparkPeople user JAYDUBS.
In a large mixing bowl, whisk together the flour, sugars, baking soda, salt, and orange zest. Whisk until thoroughly combined, crumbling the brown sugar with the tips of your fingers if necessary.
In a separate bowl or large measuring cup whisk together the orange juice, olive oil, vinegar, and vanilla. Quickly mix the wet ingredients into the dry mix and whisk thoroughly. Pour the batter into the prepared cake pans and bake for 30 to 35 minutes.
Let the cakes cool for about 20 minutes in the cake pans, then run a knife around the inside of the pan to release each layer. Turn the cake layers out onto cooling racks. Glaze while the cakes are still warm, but not hot.
To make the glaze, mix the jam and rum or vodka in a small saucepan. Warm over medium-high heat for about 5 minutes, until the glaze is bubbling and hot. Turn off the heat and immediately glaze the cake.
Place one cake layer on a cake plate. Pierce the top with a toothpick a few times. Pour about half the liquid in the saucepan over the first cake layer. Place the second layer on top of the first, and repeat.
Number of Servings: 15
Recipe submitted by SparkPeople user JAYDUBS.
Nutritional Info Amount Per Serving
- Calories: 298.9
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 328.9 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 0.9 g
- Protein: 2.7 g
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