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1-1/2 cups (375ml) all-purpose flour
Grease two 8" or 9" (20 or 23cm) round cake pans or line a muffin pan with paper liners. Preheat the oven to 350°F (180°C).
In a medium bowl, stir together the flour, sugar, baking soda, and baking powder until well mixed. All at once, add the orange juice, vegetable oil, and orange rind. Stir just enough to combine the ingredients, then immediately pour into the prepared baking pans or muffin cups. Resist the urge to overstir the batter, you'll only deflate it.
Bake for 35 to 40 minutes (for cakes) or 25 to 30 minutes for cupcakes, or until a toothpick poked into the middle of the batter comes out clean, and it is lightly browned on top.
Cool completely before slathering it with icing (if that's what you plan to do) or dousing it with fresh fruit. (I like a bit of melted chocolate drizzled on top!)
Poster's Notes:
Posted by Donni Larson
Nutritional Info Per Serving: N/A
3/4 cup (175ml) granulated sugar
1 teaspoon (5ml) baking soda
1/2 teaspoon (2ml) baking powder
1 cup (250ml) unsweetened orange juice
1/3 cup (75ml) canola oil (or any vegetable oil)
1 teaspoon (5ml) grated orange zest
My notes say: excellent...very light and delicate texture...if frosting, be careful as it will fall apart very quickly (actually it needs no frosting...just chocolate candy!). Be sure to use fresh orange zest.