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Orange and Caraway Cake

October 9, 2012 By All That I'm Eating 26 Comments

I didn’t mean to make this cake. I was sat there minding my own business and my mind started to wander. It wandered into realms of freshly baked things, delicious wafting scents and warm moist sponge. My imagination ran away with me and before I knew it my hands and arms were creeping in to the fridge and searching for butter and eggs.
There have been many times where I’ve fancied something in particular and invariably I never have what I need to fulfil my requirements. But this time I did. I was having one of those days where I just needed a bit of warm cake; a spontaneous bake if you will. It was also one of those days where a plain sponge just wouldn’t do; I wanted some spice in my life and so this orange and caraway cake was born.
Orange and caraway cake
You will need:
250g butter
250g caster sugar
4 eggs
250g self raising flour
Zest and juice of one orange
1 1/2 tsp caraway seeds, toasted
Extra caster sugar
Start by creaming together the butter and sugar. This always takes longer than I think it will but I don’t even think about adding the eggs until it’s light and fluffy. Add the eggs one at a time making sure they are fully mixed in before adding the next. Fold in the flour, orange zest and caraway seeds and then pour into a prepared loaf tin. Bake in a preheated oven at 180C for 45-50 minutes.
Once cooked remove from the oven and turn out onto a cooling rack. Using a skewer pierce the top of the sponge all over to about two thirds of the way down into the sponge. While the sponge is cooling mix together the orange juice and a few teaspoons of caster sugar until you have a thick glaze. Drizzle the orange glaze all over the top of the cake making sure you get some inside each of the holes. 

Orange and caraway cake - sliced
For something that was whipped up in a frantic ‘I want cake and I want it now’ situation I couldn’t be more pleased. I was quite upset at the top of the cake; it didn’t sink in the middle that’s just how it came out after it was upturned on the cooling rack. The orange and caraway were great together and the orange juice drizzling down into the centre of the sponge made for a citrus surprise while eating.
I am going to put it out there that this is possibly the best cake I’ve ever made. I don’t know if it was because of the flavour combination, the fact that it supplied an insatiable demand that I had at that particular time or because I’ve finally learnt what butter and sugar look like when properly creamed. Whichever it was this cake is now the forerunner of many more cakes to come.

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Filed Under: Autumn, Baking, Butter, Cake, Dairy & Eggs, Eggs, Fruit, October, Orange, Recipes By Month, Seasons Tagged With: Baking, cake, orange

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Comments

  1. Paula @ Vintage Kitchen says

    October 9, 2012 at 10:32

    Interesting combination, especially if the seeds are toasted!

    Reply
    • Alicat says

      September 26, 2018 at 12:58

      I have forgotten to toast the seeds, I do hope it tastes ok..I have also made this as a gluten free recipe, my Mum used to make caraway seed cake all the time, and friends have just been sharing what an awesome healthy seed ( in Spanish ) I said that my Mom used to make this all the time, (the benefits of this seed are amazing ) I am considering making a Mascarpone and orange frosting instead of the glaze? I shall let you know how it turns out.

      Reply
      • Caroline Taylor says

        September 26, 2018 at 15:00

        This sounds like a delicious idea Paula! I bet the mascarpone icing will work really nicely.

        Reply
  2. Navaneetham Krishnan says

    October 9, 2012 at 11:00

    I am hoping that my baking skills can improve so that I can also bake as great as you. The problem is there’s no one at home who enjoy cakes and desserts.

    This cake looks so moist and baked to a wonderful finishing.

    Reply
  3. Hannah says

    October 9, 2012 at 12:24

    Looks gorgeous, love spontaneity cake! Sounds like a lovely flavour combination too 🙂

    Reply
  4. lisa is cooking says

    October 9, 2012 at 18:22

    Spontaneous cake baking–how great! Orange and caraway sounds fantastic.

    Reply
  5. rita cooks italian says

    October 9, 2012 at 22:12

    I like the drizzling on top of the cake! It is always nice to find some orange glaze hidden inside the cake.

    Reply
  6. Belinda @zomppa says

    October 10, 2012 at 03:56

    If this is what comes out when your mind wanders, I can only imagine what happens when you focus. Great combination!

    Reply
  7. Guru Uru says

    October 10, 2012 at 05:38

    Congrats my friend, I have given you The Liebster Blog Award 😀
    Check it out here: https://gobakeyourself.wordpress.com/2012/10/10/quick-easy/

    Cheers
    Choc Chip Uru

    Reply
  8. Medeja says

    October 10, 2012 at 06:45

    Not bad (actually, very good) like for a cake that was not planned and just appeared out of nowhere 😀

    Reply
  9. Emma @ Food, Fork and Good says

    October 10, 2012 at 13:34

    Ooh I love it when you’re in the mood to bake and everything is sitting there waiting! I had a very similar moment not too long ago when I was in the mood for crumble! The cake does look fantastic, You’r more than welcome to send a slice over here 😉

    Reply
  10. Mich Piece of Cake says

    October 10, 2012 at 14:36

    I often get into these moods too. I think this is a perfect cake to satisfy a sweet and fruity craving!

    Reply
  11. CJ - Food Stories says

    October 10, 2012 at 17:35

    I have days like that, too … Looks yummy 🙂

    Reply
  12. Lola Lobato says

    October 10, 2012 at 19:48

    Lovely cake for an afternoon tea or coffee.
    I like very much the combination of orange and caraway seeds.

    Reply
  13. Victoria Smith says

    October 10, 2012 at 19:49

    I am very into orange at the moment, partnering it with caraway in a cake is inspired. Looking forward to having a go. Thank you!

    Reply
  14. the food dude says

    October 10, 2012 at 23:50

    Amazing, good things do come from spontaneous inspiration! Looks delicious, well done!

    Reply
  15. Jenn Kendall says

    October 11, 2012 at 01:34

    this is beautiful, so lovely with the orange and caraway!

    Reply
  16. Cass @foodmyfriend says

    October 11, 2012 at 04:50

    The best way to create a cake! Love the flavour combo. I would slop butter and jam on that baby and eat it right now!

    Reply
  17. Angie's Recipes says

    October 11, 2012 at 13:37

    The cake has a really smooth and light texture. Love the add of toasted caraway.

    Reply
  18. Catherine says

    October 11, 2012 at 16:29

    Oh my, you certainly reached for all the right ingredients. This cake looks wonderfully moist and very delicious. It would be perfect with a nice cup of coffee or tea. Blessings, Catherine xo

    Reply
  19. mylittleitaliankitchen says

    October 11, 2012 at 20:17

    It is interesting how sometimes we end up creating dishes by chance or by “mistake” and then we realize that they taste wonderful. Well done on this cake!

    Reply
  20. Zeeona @ Basil and Strawberry says

    October 12, 2012 at 10:57

    Nice cake, I would love to have a bite right now!

    Reply
  21. Karen S Booth says

    October 12, 2012 at 16:22

    Seed cake is a BIG favourite of mine, and with orange? PURE genius! Karen

    Reply
  22. Amy (Savory Moments) says

    October 18, 2012 at 20:35

    Caraway is such an interesting addition to a cake!

    Reply
  23. laura@howtocookgoodfood says

    January 6, 2013 at 21:48

    This is a cake worth remembering. Orange and toasted caraway seeds sound like a perfect pairing. I do love cakes that come together on a spontaneous note!
    Thanks so much for entering it into One Ingredient xx

    Reply
  24. Ali stevens says

    September 26, 2018 at 12:52

    Good afternoon, I have this cake in the oven, sadly I have forgotten to toast the caraway seeds before putting in the cake, I also have made this gluten free, so when is ready to cut into If anyone is interested I shall let you know how it has turned out. I hope not toasting the seeds will not spoil it too much.

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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