Surprise your family or friends by baking this orange loaf cake (or bread as it was originally called)! A perfect treat for a coffee/tea break and absolutely delicious when butter with jam or honey are spread over.
So last week I came across a recipe for Orange Bread (from a book – Bread, Cakes & Biscuits by Mary Norwak). I have found this pretty old cook book in the library. And guess what! There are no pictures at all! Not even one! Normally I wouldn’t be interested in a cook book without pictures because I really prefer seeing the dish first but I was somehow intrigued by this book with 500 bread/cake/biscuits recipes and I just couldn’t help myself but taking it home to have a closer look at it.
Well, so I baked the orange loaf. It turned out well but it was way too sweet to my liking (even after reducing the original amount of sugar stated in the recipe) so I made it again a few days ago. I’ve added more flour, omitted milk and salt completely and again changed the amount of sugar.
I was pleasantly surprised by its taste. Some people might find it not sweet enough but I personally prefer adding some extra sweetness in a form of jam or honey (spread over it) rather than eating something that is overloaded with sugar.
Want to see how to make Orange Loaf Cake? Watch the video!
N.B.
For a stronger orangey flavor, right after taking the loaf out from the oven pour over freshly squeezed orange juice.
Slightly adapted from a book: Bread, Cakes & Biscuits by Mary Norwak.
Related Posts:
Honey Cranberry Bread
Moist Banana Bread
Irish Barmbrack Tea Cake
Brown Soda Bread
Surprise your family or friends by baking this orange loaf cake (or bread as it was originally called). A perfect treat for a coffee/tea break and absolutely delicious when butter with jam or honey are spread over.
- 2 Large Oranges
- 300 g Plain Flour (10.6oz)
- 150 g Caster Sugar (5.3oz)
- 80 g Butter (2.8oz)
- Orange Zest (optional)
- 2 Small-Medium Eggs
- 3 tsp Baking Powder
-
In a large bowl whisk the eggs with sugar until smooth and pale.
-
Add orange zest (from 1/2 orange), freshly squeezed juice from 2 oranges and softened butter. Mix.
-
Sift in the flour and baking powder (mix these two ingredients beforehand) and mix using electric mixer.
-
Pour the batter into a loaf tin lined with baking paper (watch our video how to line cake tins.)
-
Bake in a preheated oven (190⁰C for 1 hour or until an inserted skewer comes out clean).
-
When ready, take out from the oven and let it cool down a bit before transferring onto a wired rack to cool completely.
-
Serve with butter, jam or honey and your favorite cup of tea/coffee.
-
As mentioned above, for an extra orangey flavor pour freshly squeezed orange juice right after it has been taken out the oven.
Browse more Dessert Recipes or visit our 
channel to see the videos.
Banana Bread
Honey Cranberry Bread
You may also like:
No Bake Chocolate Biscuit Cake {Video}
No Bake Banana Banoffee Pie (Video)
Banana Bread {Video}
No Bake Raspberry Icebox Cake with Almond & Hazelnut Crust (Video)
Dark Chocolate Orange Cake with Chia Seeds
Simple Homemade Lemon Tart (Video)
Poppy Seed Banana Bread {Video}
Lemon Curd Thumbprint Cookies (Video)
This sounds great, but I live in Arizona, USA and don’t use the metric. What us the conversion ratio?
Hi Liss! Thanks for stopping by! I have already added ounces to the recipe. If you want these measurements in cups, the easiest way is to write in google search what you need: e.g. 300g of plain flour in cups. (If doing conversions from metric into cups, make sure you write what it is as well – flour, sugar, etc. because everything weights differently). Hope this helps. Happy Baking!
That was kinda rude “Happy Foods”. Why was it so hard for you to do for Liss??? SMH!
Hi Nancy. I am sorry to hear that you felt this way. I had no intention to be rude. I included ounces (imperial measurements) right away after her comment but I also mentioned how to convert when it comes to cups in case she was interested in those. To avoid any confusion with conversion I even explained the way to do it, in case it was needed.
I do not include cups measurements in my recipes as the size of cups vary from country to country and I don’t want to confuse anyone. Again, I apologize for the way it came out. Julia.
“TIP:
1.As mentioned above, for an extra orangey flavor pour freshly squeezed orange juice right after it has been taken out the oven.”
I’m sorry but, it sounds like you’d have me pour the bread over some juice? Am I supposed to squeeze some additional juice and pour it on top of the loaf, and if so, how much??
Hi Jane,
Thanks for your comment. Sometimes, when English is not one’s first language these misunderstandings happen. I apologize if I did not make it clear enough. Yes, I meant to pour the additional juice on top of the loaf. The amount is entirely up to you. I suggest 1/3 – 1/2 cup. Hope this helped.
Hello HAPPYFOODS, Good recipe and easy to make
But I would like to know the dimensions of the mold.
THANK YOU
Hi Juan Carlos! Thank you. The dimensions of this loaf tin are: 25x10cm or 10x4inch and it’s 7cm/3inch deep. Happy Baking!
How much baking powder is in this recipe? Thanks
Hi Claire, it’s 3 teaspoons.
Hi Julia,
The cake looks delicious. Could you please tell the exact amount (ml) of juice used in the recipe?
Thanks.
Thank you! You will need about 120 ml of freshly squeezed orange juice.
Thanks for replying. Will let you know how it turns out.
Hi Julia, I have baked your cake saturday and instead of the normal flour i used gluten free self raising flour but kept everything else as per your recipe and the result was amazing.
Most of my family is gluten free intolerant and they were all happy with the results… i only managed to eat one slice they finished all off.
Recipe is very easy to follow, dont understand some question that people make.
Very happy… Thanks!!
Hi Neira, thank you so much for your feedback! I am glad to hear that the recipe also works with gluten free flour and more importantly that you and your family loved it!
Thank you for the recipe!
You are welcome, Brian! 🙂