Spiced Olive Oil Cake With Orange Glaze
Updated June 6, 2024
- Total Time
- 1½ hours
- Rating
- Comments
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Ingredients
- Nonstick cooking spray
- 1¾cups/225 grams all-purpose flour
- 1cup/200 grams granulated sugar
- 2teaspoons ground ginger
- 1½teaspoons baking powder
- 1¼teaspoons baking soda
- ¾teaspoon ground fennel, cardamom or coriander (see Tip)
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper (see Tip)
- ¾cup/180 milliliters extra-virgin olive oil
- ⅔cup/160 milliliters whole milk
- 2large eggs
- 2tablespoons dark rum
- Freshly grated zest of 1 orange plus 2 tablespoons orange juice
- ½cup/60 grams confectioners’ sugar
- 2tablespoons orange juice, plus more as needed
For the Cake
For the Glaze
Nutritional analysis per serving (10 servings)
374 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 4 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
- Step 2
In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
- Step 3
Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
- Step 4
Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
- Step 5
Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners’ sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
- Step 6
Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.
- To start with whole spices instead of ground, combine 1½ teaspoons whole fennel, cardamom or coriander seeds and ½ teaspoon black peppercorns in a heavy skillet. Toast over medium heat until fragrant. Let cool, then grind in a spice grinder or mortar. Stir in ground ginger and proceed.
Private Notes
Comments
I just made this again, but tweaked it slightly. I used 1/2 c plus 1 T oil instead of 3/4 c because when I followed the recipe exactly, the bottom of the cake was a bit oily. The reduction did not sacrifice moistness and got rid of the oily residue. I also switched the rum from the batter to the glaze (1 T only) and added 1 t of cardamom rather than 3/4 t. Obviously this is all a matter of personal taste, but I thought the cardamom popped more without being overpowering; same for the rum.
I’d like to leave the rum out of the recipe. Do I need to replace it with something else? If so, any suggestions?
You could use rum extract. Or if you don't like rum flavor, try vanilla extract. One teaspoon should suffice.
I doubled the glaze! I am not a sugar fanatic, but I added first 1/2 while the cake was still hot and then let soak in. Then I added 2nd half after cake had cooled down. It made for a divinely most experience
Too Much cardomon flavor for me. Next time less than 1 tsp. Doubled glaze - wonderful.
I subbed the fennel, cardamom, or coriander for Chinese Five Spice. Otherwise, followed the recipe exactly. Gorgeous dessert -- skipped the glaze (we're not glaze/frosting people) - delicious, spicy, orange-y, and moist!