Whole Orange Molasses Cake
If a muffin became a cake, this Whole Orange Molasses Cake would be it.
Olive oil cakes are a traditional sweet from the Mediterranean region. They’re moist and often flavoured with orange. They’re also usually sweetened with honey, but molasses and orange are such a perfect pairing that swapping out the honey was an easy option.
There is a freshness to an orange cake that reminds us of spring. It’s all in the flavour, we suppose, but this cake also lends itself to light frostings and additional fruit, kind of like a strawberry shortcake. In fact, this cake would be terrific with sliced strawberries and whipped cream. And the cake itself isn’t too sweet, which is why it reminds us a bit of a muffin.
This recipe makes two 8-inch cakes, perfect for layering with your favourite jam and whipped cream.
Whole Orange Molasses Cake Recipe
This whole orange molasses cake is made with olive oil, not butter. It’s moist, flavourful, and perfect with a coffee or as a dessert.
- 2 oranges, peeled
- ¼ cup Crosby’s Fancy Molasses
- 1 cup sugar
- 3 eggs
- 1 cup olive oil
- 2½ cups flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- Preheat the oven to 325. Grease two 8” round cake pans (lining the bottoms with parchment is helpful).
- Place the oranges and molasses in a food processor and pulse to a pulpy juice.
- In a large bowl whisk the sugar, eggs, and olive oil until combined.
- In another bowl whisk the flour, baking powder, baking soda and salt.
- To combine all three mixtures: Stir in the flour mixture into the egg mixture, alternating with the orange juice mixture, beginning and ending with the flour. Stir just until combined.
- Scrape batter into prepared cake pans. Bake for 35-40 minutes or until the tops spring back and a tester comes out with just a few crumbs attached.
- Let cool slightly before removing from pan.
Keywords: olive oil cake, orange molasses cake