Orange, Honey & Walnut Spice Cake – A-Cake-a-Week

by Amanda McInerney on 28/02/2014

Here’s the thing. I’ve just discovered a serious flaw in my cake-a-week plans. Not that I can’t get around to baking once a week, or that the troops let me down with the consumption of a cake a week – no, we’re all good there! My problem is blogging time. I’ve realised that if I blog once a week about cake it cuts into the time I have to blog about other food – and there is so much food to talk about!

Like the rest of you, I only have so many hours in the day. I don’t really have the time to write any more often, here on the blog, and I’m pretty sure you’d all get a bit tired of me if I did. So, in order to free up my writing time and your reading time I’ve decided to cut the cake thing back to a cake-a-month. There’s every chance I’ll still be baking once a week (especially as the weather cools down) so I’ll have plenty of time to fine-tune my recipes and do that all-important taste testing, but I’ll just put one cake recipe here for you each month.

My final cake-a-week (or my first cake-a-month) is this little number that I whipped up when I realised that the big bag of oranges I had sitting in the kitchen were going soft. Not wanting to see them or the last of the walnuts from the Walnut & Date Slice go to waste, I came up with this Orange, Honey and Walnut Spice Cake.

Old-fashioned orange cake is a favourite of mine, but I wanted to add to it the warmth and fragrance of some sweet spices, along with some of the beautiful honey I brought back from Kangaroo Island last year. I also gilded the lily a little by frosting it with a rich orange blossom buttercream, but it would be just as nice un-iced and served buttered – either warm or cold. This is a slightly heavy, dense cake, but beware – this cake will dry out if you over cook it, as I did. I’d recommend keeping an eye on it towards the end.

Orange, Honey & Walnut Spice Cake
 
Prep time

Cook time

Total time

 

Take care not to over-cook like I did, or this cake will be a little dry. This is delicious if left unfrosted and buttered – or frosted with the orange blossom buttercream. You choose!
Author:
Recipe type: Cake

Ingredients
  • 2 cups SR flour, sifted
  • pinch of salt
  • 125 gms butter (softened)
  • ½ cup caster sugar
  • 80 gms honey
  • zest of 2 oranges
  • 4 egg yolks
  • juice of 3 oranges
  • ½ cup roughly chopped walnuts
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp ground cloves
  • FROSTING
  • 1 cup sifted icing sugar
  • 2 Tbsp soft butter
  • 1 Tbsp orange juice
  • 1 tsp orange blossom water

Instructions
  1. Preheat oven to 170C (325F). Grease and line a 23cm x 13cm (9″ x 5″) loaf pan.
  2. Sift flour, salt and spices together.
  3. Cream butter and sugar until pale and fluffy, add orange zest and egg yolks one at a time, then add honey.
  4. Fold in sifted flour and spices, alternating with orange juice, adding more juice if batter is too stiff. Stir through the walnuts.
  5. Bake in loaf tin 40-45 minutes, checking with a skewer at the 40 minute mark.
  6. Cool on wire rack before frosting.
  7. FROSTING
  8. Beat all ingredients together in a small bowl until fluffy, then frost the cooled cake.

 

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{ 7 comments… read them below or add one }

Anne Green February 28, 2014 at 11:53 am

Hi Amanda,
Good on you for finding ways of using up leftovers – I’m just writing about that at present. I think a cake a month is plenty – they all look so delicious I’m tempted to make them and then I have to eat them. Really like your recipe format on the blog by the way.

kate February 28, 2014 at 12:56 pm

I look forward to cake a month, cake anytime is great for me !!

Krista February 28, 2014 at 4:40 pm

A cake a month is a lovely idea. :-) I think I will have to embrace that one. This cake especially is my very favorite kind of cake and I’m inspired to make it this weekend. :-)

Hotly Spiced March 1, 2014 at 8:39 am

I think we all wonder where the time goes and why we’re not able to do more – that’s my issue for sure! I love a spiced cake and a nutty cake so this is a winner for me. It must have great texture xx

Maureen | Orgasmic Chef March 1, 2014 at 9:38 pm

Orange blossom buttercream? Holy cow that sounds wonderful on top of a cake I would stand in line for. I know what you mean about blogging time. I liked your first monthly cake post very much!

InTolerant Chef March 3, 2014 at 7:27 am

A cake a month is a much better blogging option indeed, carving out time is always an issue. This cake does sound lovely though- I adore spices and orange blossom water is amazing!

Lizzy (Good Things) March 9, 2014 at 4:34 pm

Now this sounds positively divine!

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