Dawn's Orange Loaf Cake

READY IN: 1hr 10mins
Recipe by HokiesMom

This is a definite cross between a light dessert or a breakfast quick bread treat. It has the texture of a cake but in loaf form. From a TOH booklet and submitted by Dawn C. from Florida. This uses cake flour which I find makes a really lighter texture to the loaves than standard flour. You can substitute all purpose flour but reduce the total by 3 1/2 tbls (for every cup of cake flour you need to reduce all purpose by 2 tbls) but remember that all purpose will probably give you a heavier texture of cake loaf.

Top Review by Andi of Longmeadow Farm

This is an excellent orange loaf cake, and I didn't make any changes to this. I did use fresh orange juice, (had to use some oranges we rec'd during this past holiday season, and followed the previous reviewers suggestion of zesting some of the orange peel. I used cake flour as well, since I had this in the ol' farm cupboards and found this to be delightful served with a special cup of tea in the afternoon before feeding the animals. Also mixed some of the rest of the orange juice 3 tablespoons, 2 cups of confectioners sugar, and 1/4 cup of soft butter to drizzle on the top. Perfection, HokiesLady! Made for *I Recommend* Tag Game January 2009.

Ingredients Nutrition

Directions

  1. Prepare a 9x5x3" loaf pan with cooking spray then lightly dust with flour.
  2. In a mixing bowl, combine the dry ingredients.
  3. Add the oil and orange juice to the dry ingredients and beat until smooth.
  4. In another mixing bowl, beat the egg whites until stiff peaks form.
  5. Fold egg whites into wet mixture.
  6. Pour batter into prepared loaf pan.
  7. Bake at 350F for 1 hour or until a pick comes out clean from the center.
  8. Cool for 10-15 minutes before removing from the pan to a wire rack.
  9. Let loaf cool completely before dusting with powdered sugar and slicing.

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