A Food & Travel Blog

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

28/02/2014 | By

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

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Cake
Author: Amanda McInerney of www.lambsearsandhoney.com


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


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

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  1. Anne Green

    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.

  2. kate

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

  3. Krista

    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. 🙂

  4. Hotly Spiced

    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

  5. Maureen | Orgasmic Chef

    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!

  6. InTolerant Chef

    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!