The smell of a cake in the oven brings me back to my childhood. My mom is an awesome baker and she is the one that has inspired me to cook and bake at an early age, thus developing my passion of baking. This orange cake recipe has been in our family for generations, and it was one of the first recipes I wrote down on my very first “cookbook”. It’s a very easy and simple recipe that you can easily do with your kids.
What I like the most about this cake is that it uses fresh oranges and NOT orange juice. I have tried many other recipes, but I keep coming back to this true gem.
You can “dress up” this cake for the holiday season by adding fresh cranberries to the batter, but if cranberries are not in season, you can always add dried cranberries. You can basically add up to a cup of any of your favorite mix in. Now that I am thinking about it, I might just add dark chocolate chips next time. Yumm
Oh and did I mention how FAST it is to make it? I have done this cake from start to finish in a little over an hour. And it does not require an electric mixer, all you’ll need is a blender and a large mixing bowl.
All the dry ingredients. The dark specks are the Sugar in the Raw.
The blender in full action!
I hope you’ll enjoy this moist, flavorful orange cake made from scratch just as much as I do!
Easy Orange Cake Recipe
Moist and delicious orange cake made from scratch using whole oranges!
- 2 oranges peeled, quartered and seeded
- 1 cup oil
- 3 eggs
- 2 cups flour (soft white, sifted to remove bran)*
- 1 1/2 cups sugar (I used Sugar in the Raw)
- 2 Tbsp baking powder
- 1 cup favorite mix in*
Preheat the oven to 350F. Prepare a bundt pan by coating with butter and flour.
In a blender add the oranges (peeled, quartered and seeded), oil and eggs. Blend on high until uniform and homogeneous .
In a large bowl add all the dry ingredients and mix with a whisk.
Pour the blended mixture onto the dry ingredients and gently mix with a spatula until combined. DO NOT OVERMIX!
Now you can add the mix in of your choice (up to a cup). I added dried cranberries.
Pour the mixture in the pan and bake it for about 45 minutes or until golden brown and no longer wet when tested with a toothpick.
Wait for the cake to cool before trying to plate it.
*You can use All Purpose flour.
*My favorite mix in are fresh cranberries. You can also use dried cranberries, raisins, dark chocolate chips, etc.