Somehow my vegetarian January always seems to evolve into a cake and cheese-laden January (I know… who woulda thought?). By the end I’m no longer 100% convinced my health kick was as effective as I’d hoped for, but I’m never discouraged since skipping meat does good for my post-holiday budget, even if my waistline tells another story. Aside from a few vivid dreams involving beef or chicken, I do enjoy my vegetable month and baking a cake, or 3, to get through it doesn’t seem too bad to me.
Every Friday my grandmother would make an amazing orange cake. We could hardly wait for dinner to be over with so we could get a bite. When I moved to California I started baking this cake for parties and get-togethers and it’s a hit every time. There is something so delicious about the combination of orange and honey with a great cup of coffee or tea. It is light and perfect all year round and with any kind of meal. My Aroma Rice Cooker eased up the cake baking process once again. I’m sure that with just one taste this cake will become a staple in your dessert arsenal as well. And I guarantee your friends and neighbors will thank you many times over.
The following recipe makes 2 cakes because I always end up giving one away. Since I started baking these cakes, my friends are lining up to get one. If you wish to only bake one, simply cut the ingredients in half…you’ll be sorry though :).
GRANDMA’S ORANGE CAKE WITH HONEY FROSTING
For the cake:
8 oz butter, room temperature
1 cup sugar
2 tbls orange zest
2 cups all purpose flour
2 1/2 tsp baking powder
2 tsp salt
1/2 cup orange juice
whipped cream and extra orange zest for garnish (optional)
For the glaze:
1/2 cup honey
1/2 cup orange juice
To make the cake: Mix together the flour, salt and baking powder. In a separate bowl beat butter and sugar for five minutes, until light and fluffy. Add eggs, one at a time, mixing well in between. Mix in the dry ingredients and orange zest. Continue to mix until well blended. Continue mixing and slowly add juice until incorporated.
Spray the inner pot of the rice cooker with baking spray and pour half the batter into the rice cooker. Close the lid and set to the Cake function. When the cycle ends invert the cake onto a cooling rack. Repeat with remaining batter.
To make the glaze: Mix together honey and orange juice until well incorporated.
With a toothpick or a fork gently poke holes all over the cooled cakes. Pour glaze over cakes. Decorate with whipped cream and/or orange zest, if desired, and enjoy!