Spiced Olive Oil Cake With Orange Glaze
Updated June 6, 2024
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- Nonstick cooking spray
- 1¾cups/225 grams all-purpose flour
- 1cup/200 grams granulated sugar
- 2teaspoons ground ginger
- 1½teaspoons baking powder
- 1¼teaspoons baking soda
- ¾teaspoon ground fennel, cardamom or coriander (see Tip)
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper (see Tip)
- ¾cup/180 milliliters extra-virgin olive oil
- ⅔cup/160 milliliters whole milk
- 2large eggs
- 2tablespoons dark rum
- Freshly grated zest of 1 orange plus 2 tablespoons orange juice
- ½cup/60 grams confectioners’ sugar
- 2tablespoons orange juice, plus more as needed
For the Cake
For the Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
374 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 4 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
- Step 2
In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
- Step 3
Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
- Step 4
Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
- Step 5
Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners’ sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
- Step 6
Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.
Tip
- To start with whole spices instead of ground, combine 1½ teaspoons whole fennel, cardamom or coriander seeds and ½ teaspoon black peppercorns in a heavy skillet. Toast over medium heat until fragrant. Let cool, then grind in a spice grinder or mortar. Stir in ground ginger and proceed.
Private Notes
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Cooking Notes
Neal
I’d like to leave the rum out of the recipe. Do I need to replace it with something else? If so, any suggestions?
Lou
I just made this again, but tweaked it slightly. I used 1/2 c plus 1 T oil instead of 3/4 c because when I followed the recipe exactly, the bottom of the cake was a bit oily. The reduction did not sacrifice moistness and got rid of the oily residue. I also switched the rum from the batter to the glaze (1 T only) and added 1 t of cardamom rather than 3/4 t. Obviously this is all a matter of personal taste, but I thought the cardamom popped more without being overpowering; same for the rum.
William Wroblicka
You could use rum extract. Or if you don't like rum flavor, try vanilla extract. One teaspoon should suffice.
Aviva Garrett
The recipe should specify the loaf pan size. I used an 8"x4" pan based on the amount of flour, sugar, and liquids, and it was perfect. Of the spices, I used cardamom, I used an olive oil labeled "fruity" (perhaps from Israel or Spain, but we bought it while on holiday in Zurich), and I used a spiced rum from a California distillery. Most importantly, I cut the sugar by 25%, and I'll cut it another 10% the next time I make it. The cake is delicious.
Lou
This was easy to make and incredibly good. The cake is super moist and the cardamom and orange flavorings are very complimentary. Although I used the rum, I didn’t notice it in the final product. It might be better placed in the glaze.
Koko
I made these as little teacakes instead in a muffin tin. It makes about 15 cakes(filled 3/4 of the way), and I baked for 18 minutes at 375. The little drizzle of glaze make them look so cute! I did adjust the glaze so that it was a touch firmer than the recipe so that it wouldn't flow down the sides too much.
Mary O
You could buy a nip-size bottle at a liquor store. But I expect it would be fine to just use a little extra orange juice and perhaps a bit of vanilla.
Susan
I don't want to buy rum just to use two tablespoons; I will never use the rest. What would be a good substitute?
Susan Marie Lucas
What about those miniature bottles of liqueurs sold at liquor stores? While there I am also going to pick up a another small one of Cointreau to add to the glaze along with some grated orange zest.
Becca
Has anyone made this with a non-dairy milk? I’m hoping my oatmilk won’t comprise the flavor.
Sheriza
So perfect! Made it for my mom-law’s birthday and made another one a few days later as per request!! After having read the comments: 1 tsp cardamom Between 1/2 and 3/4 cup oil 3 tbsp orange juice
Bonnie
After reading many comments I made this with 5/8 cup olive oil and cut the sugar slightly; used cardamom; used Triple Sec instead of rum; also used Meyer lemon zest and juice instead of orange. I used an 8 1/2 x 4 inch glass loaf pan and the cake almost overflowed the pan, darkened very quickly and was done in 45 min. If using glass, one should probably reduce the oven temperature by 25 degrees. I reduced the juice in the glaze for a thicker glaze. A very lovely, tasty cake.
ST
Super adaptable and delicious. I used yogurt in lieu of milk and added a little Diaspora Co. turmeric along with the coriander and ginger. Replaced 1/2 cup of flour with chopped walnuts. Delicious!
Chris
I followed this recipe exactly and used a light-colored metal loaf pan. It came out burnt, despite the oven being accurately at 375 degrees F. I had to cut away the burnt edges before glazing. Has anyone else had this happen?
Claire
Great recipe! I dressed it up a bit by scaling up all ingredient weights by 1.5x and baking it in a 9” springform pan for about 45 minutes. Halfway through I added a loose layer of aluminum foil on top to prevent too much browning. Instead of a the glaze, I topped it with a blow-torched meringue. Pretty and delicious!
kq
I’ve made this cake twice now, the first time fully following directions and I found it to have a slight aftertaste. The second time I made it I used 1/2 c of sugar instead of the full cup, as I suspected that was my issue, and now it’s exactly to my liking! (I also used 1/4 c of citrus olive oil from my favorite small olive oil company and then 1/2 c regular olive oil). If you’re looking for something to go with a cup of tea or coffee I definitely recommend halving the sugar!
Marilyn in Pozos, MX
This was outstanding! Still learning how to manage high altitude (& a new oveb!) cooking so it was a bit dry. I'll use a bit more powdered sugar & orange juice in the glaze next time-& there will be!
Heather Jewett
Lessened sugar, more cardamom, Cointreau instead of rum, in a loaf pan at 375 it was done at 40 mins or would have been burnt !! :) absolutely incredible cake
Carol
Cooking temp/time too high. Top almost burned. 350 for 45 minutes, then test, as another reviewer wrote. I found olive oil too strong and an odd flavor for a cake. Next time, I'll use a neutral oil, like grapeseed or avocado. I doubled the glaze recipe and mixed in chopped walnuts, for flavor & crunch. I'll try chopped candied orange peel in the batter to bump up the orange flavor, & Grand Marnier instead of rum plus 1 tsp. in the glaze.
Zelma
This was a hit at a Solstice party! Made as written with cardamom and a little bit less oil. Beautifully moist and delicious. I used my grandmother’s aluminum 9x5 loaf pan and it was done early at 32 or 33 minutes - not the first time for quick breads in this old pan. Sharing in case this is helpful to anyone’s thought process.
gibsinthekitchen
delicious, easy, moist, packed with flavor! I used bob’s redmill 1to1 GF flour and oat milk instead of whole milk to make it Gluten Free & Dairy Free - and it worked wonderfully! Added an extra teaspoon of ginger and a tiny splash of vanilla for extra punch. Added Rum to the glaze as well. Perfect for the holidays!
Jules the food scientist
Please pass along this suggestion to the recipe editors. I've greatly appreciated the use of grams and mL in your recipes. I'd like to suggest for viscous liquids, such as olive oil, grams be used. I suppose I could just use the same number of grams as mL, however, the problem with that is oil is not the same as water. The specific gravity of olive oil according to the USDA is 0.9143 (though it varies from 0.80 to 0.92). The amount of olive oil for the spiced olive oil cake would be 165 grams.
AGA
I did not add rum or make the glaze. Delicious!
Fiona
Made this for dessert last night. Really lovely for the end of a dinner with friends, interesting and not too sweet. I didn’t glaze it in the end, served with cream. Used cardamom as my additional spice. I’d use fennel if I had a less fruity olive oil. I didn’t use rum as I didn’t have any, but just added a little more orange juice.
SJ, Florida
I basically used this as a template to make a different cake but it was really good so hear me out. I didn't want the olive oil flavor to be two strong so I subbed in 1/3 c melted butter and I scanted the olive oil a bit as other comments said too oily. I then added chopped pear that I had sauteed in red wine, and a tablespoon and a half of port. The spices I used were ginger, cardamom, and cinnamon. I left out all the other spices and orange. It's good! (I had some pears I needed to use)
susanpm
Sub quatre epice and 5 spice, lemon juice, vanilla
B
Yes, I used oat milk and it turned out great
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