Blogs, Recipes

Citrus Olive Oil Cake

Olive oil cake has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. 

This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.

All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them. The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake. 

The olive oil cake is delicious on its own, with just a little powdered sugar for garnish.

Ingredients

  • 1 1/4 cups all-purpose flour 
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1 orange – for the juice & zest
  • 3 tablespoons of fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Powdered sugar for dusting
  • Rosemary for garnish (optional)

Directions

Preheat the oven to 350°F.

Butter a 9 inch cake pan make sure to coat all the sides with butter. 

Cream the sugar, eggs and vanilla together on medium for 2 minutes – I used my Kitchen Aid..

Add the olive oil and mix. 

Mix in the orange juice and orange zest for about another minute.

In a separate bowl, combine the baking soda, baking powder and flour. 

Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients. 

Pour into the cake pan.

Make sure there are no air bubbles in your cake batter before baking – you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can. 

Bake for 20-25 minutes. The cake is done when it springs back from the touch and the edges pull away from the pan. 

Cool completely or on a wire rack.

Put confectioners sugar in a duster and shake it on to the top of the cake. 

Enjoy!

Recipes

Grandma’s Rum Cake

I’ll never forget the day I stopped by grandmother’s house to ask her to share the family recipes. I pulled up a chair at her kitchen counter, pen in hand and she asked “Where do you want to start?”

I remember being a little girl having family picnics at the lake down the street from her house and for dessert she always would make her famous rum cake. My cousins and I would always feel so grown up because we were eating rum cake. LOL

So I asked for her rum cake recipe. She laughed, opened her recipe box and handed me a recipe card. It was the Bacardi Rum Cake recipe card. “It’s that easy”, she laughed. We spent the rest of the afternoon laughing and writing down her recipes. 

This recipe makes the moistest cake you’ll ever eat. And it’s been popular since the 1970s, it’s soft, fluffy and super moist, bursting with rum and yellow cake flavor. Not to mention it’s easy to prepare, and perfect for any occasion.

You can use any rum. I use my favorite rum, 82°West 1911 Special Dark Rum. 82 West Distilling is a craft rum distillery in Tampa, right in Seminole Heights! 

It all starts with a cup of pecans sprinkled over the bottom of a bundt pan. Then you mix a package of yellow cake mix, vanilla pudding mix, eggs, water, oil and half a cup of rum until smooth. I did make one adjustment and added a tablespoon of Vanilla and mixed until combined. Pour the batter into the pan and bake for one hour.

Once the cake is done, you prepare a simple butter-rum glaze made of butter, sugar, water and rum. Spoon the sauce all over the warm cake. Let it sit to soak in all the delicious butter-rum glaze and serve.

INGREDIENTS

  • 1 cup chopped pecans 
  • 1 box yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on the cake box.)
  • 1 package vanilla instant pudding mix (92 g)
  • 4 eggs
  • 1⁄2 cup cold water
  • 1⁄2 cup vegetable oil
  • 1⁄2 cup dark rum 
  • 1 tablespoon vanilla 

GLAZE INGREDIENTS

  • 1⁄2 cup butter
  • 1⁄4 cup water
  • 1 cup sugar
  • 1⁄2 cup dark rum or rum

CAKE DIRECTIONS

Sprinkle nuts over the bottom of a greased bundt pan.

Stir together cake mix, pudding mix, eggs, vanilla, water, oil and rum.

Pour batter over nuts.

Bake at 325 in the oven for 1 hour.

Cool for 10 minutes in the pan.

Transfer onto a serving plate and poke top with a toothpick.

GLAZE DIRECTIONS

Melt butter in a saucepan.

Stir in water and sugar.

Boil for 5 minutes, stirring constantly.

Remove from heat.

Stir in rum.

Drizzle ½ of the glaze evenly over the top and sides of the cake.

Allow cake to absorb glaze.

Drizzle the remaining glaze over the top of each slice right before serving.