Honey Orange Cake Loaf

on

How was everyone’s weekend? Due to the return of hot and humid weather here at Texas, my family and I did mostly indoor stuff. A lovely brunch then walk the mall for some people watching. On Sunday I took my little girl to the grandparents for play time with 4 little cousins, she always looks forward to it and I love catching up with my parents. One of the best thing about “Zoo-tourage Day” as my sister lovingly calls it, is my Mom’s 10 course lunch! Lately she’s been on a mission to do more baking, so yesterday when we showed up, my eyes immediately focused on a beautiful mount of gold! The Honey Orange Cake loaf is an adaptation of a famous Taiwanese cook’s recipe, my Mom has made it her own by putting a healthy spin on it. The end result is light and not overly sweet, exactly how I like’em!

1/4 cup oil
1 cup honey
2 jumbo eggs
1-1/4 cup self-rising flour
1/4 cup orange juice
1 tsp vanilla extract

Preheat the over at 350 degrees
Mix oil and honey together using an electric mixer
Add eggs one at a time, mix well
Slowly fold in flour using spatula (split the flour to 3 small portion and gently fold in 1 portion at a time)
Add orange juice and vanilla extract, fold into mixture
Bake the batter for 40 minutes. Voila!

Advertisements

6 Comments Add yours

  1. Christy says:

    You had my attention at the glowing golden color of the cake and also the title of the post, all of which are my favorites (including the colors too!)
    This must be an awesomely delicious cake, and what a treat for the weekend!:) Awww…I love homecooked food by Mummy too, they are always the best!!:D
    Ohhh, it’s always hot and humid here in the tropics, and I love going to the mall too;)

    1. Jeno says:

      Hi Christy! Welcome to my blog! Yes, Mom’s cooking are always the best, this is why I try hard every week night to cook something fresh so my little girl would enjoy and hopefully pass on the art when she has her own family. I just “liked” you on FB, looking forward to seeing more postings soon!

  2. Sissi says:

    Jeno, judging from the recipe and the seductive photo, your cake looks perfect! Not too sweet, not too greasy and I suspect it to be really soft and moist. I also see the ingredients are more or less always in my kitchen… I must try it one day.
    Something can’t get out of my mind: you said “10 course lunch”??? How lucky you are to have such a wonderful mother!!!

    1. Jeno says:

      Hi Sissi! The cake is definitely not greasy and I had 2 slices before the children discovered we were after afternoon tea and snack, once they joined the cake was gone in seconds! My Mom is a fabulous cook and very health conscious, so even though there’s always a 10 course meal waiting for us when we visit, I’d like to think it’s “gilt-free” eating! Please let me know how the cake turns out if you decide to make it. Have a great day!

  3. Honey orange cake! I love citrus cake Cindy, and this sounds like my type of cake! You are so lucky living so close to mom. She’s an amazing cook. Hey what’s self-rising flour….? (shhhh I know it’s so basic but I don’t know!! xP )

    1. Jeno says:

      Hi Nami! I looked online and here is the best explaination for self-rising cake: Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you’ll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent – baking powder – and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it.

      If you don’t have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.

      My Mom knows I am not an expert baker, this is why she simplified the recipe to use self-rising flour, I’ve seen them at the baking isles in American super markets, so hopefully it won’t be difficult to find.

      Loved your staycation photos, btw I was discussing cooking with my Mom last weekend, of course your name came up many times. My Mom said your family is so very lucky to have you, and I certainly agree!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s