Orange Fruit Cake

Oranges are in season and mostly during this time, I try baking a cake with the fresh oranges. This time kinnow were in good sale and so grabbed a few of them. I personally don't tolerate these citrus fruits, but kids love them. Kinnow are good for baking as they impart a beautiful colour and are juicier compared to the regular oranges. What do you say about the colour of this cake? I am in love with this colour, looks and tastes exactly like the Britannia fruit cake.

The ingredients are all natural and no added colours and preservatives. Isn't it good to bake this soft, moist cake ? The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct. Though this cake can be made with regular oranges, I prefer to use the sour kind or kinnow variety as it helps to soften the cake than the regular orange cake. I have already posted an Orange Cake (Eggless) long back, check that out if interested. Do give this a try and enjoy the slice with a cup of black coffee !!

Preparation time ~ 15 minutes

Baking time ~ 1 hour

Author ~ Julie

Serves ~ a big loaf (9*5*3)

Ingredients

all-purpose flour (maida) 1 & 3/4 cup

baking powder 2 tsp

salt 1/2 tsp

eggs 3

granulated sugar 1 & 1/4 cup

orange juice 1/2 cup

veg oil 1/4 cup

unsalted butter, melted 1/4 cup

vanilla extract 1 tsp

orange zest 1 tbsp

tutti frutti 1/4 cup

milk 1/4- 1/2 cup

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Method

• Wash and cut the oranges, squeeze out the juices. Strain the juice and keep aside.
• Sift the flour, baking powder and salt twice. Keep aside.
• Add the eggs one by one in a bowl. Add the granulated sugar and beat the egg with sugar. Beat the mix for 3–4 minutes, or until the eggs turn pale and fluffy.
• Pour the orange juice followed by veg oil and melted butter along with vanilla extract.
• To this, add the dry ingredients mix in batches. Mix and fold without deflating the air much.
• Finally, add the orange zest. Mix a tsp of flour to the tutti frutti (prevents sinking of tutti frutti) and add to the batter.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a tray 9*5*3 with parchment paper at the bottom and brush oil on the sides. Dust with flour and shake off excess.
• Add milk to the batter to adjust the consistency (I added 1/4 cup milk, add more or less to get the ribbon consistency). 
• Pour in the prepared tray and pop the air bubbles using a skewer. Place in pre-heated oven and bake for 50–60 minutes (Mine was baked in 60 minutes). I gave the top rod heat in the oven for the last 3 minutes to get the golden shade which can be reduced to 1.5 minutes as this cake, the top changed colour and so removed immediately. Keep a close watch when you give the top rod.
• Cool on a wire rack for 10 minutes and then remove from the tray. Cool completely and then cut in slices. Store in sir tight containers at room temperature for 4–5 days, refrigerate thereafter. 

NOTES

* The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct.

* Though this cake can be made with regular oranges, it's better to use sour kind as it helps to soften the cake.

* I used 2 kinnow oranges to extract 1/2 cup orange juice. Adjust the number of oranges to get 1/2 cup juice.

* The poured batter reaches almost to the full of the tray but don't worry. The batter doesn't flow out when baking.

* The slices taste best the next day. Check that and let me know too.

* You can add chopped nuts or dry fruits intead of tutti frutti. Or you can bake the cake plain too.

* This cake can be baked in a square tray 8' size too.

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* Orange Chicken

* Citrus Pudding

* Orange Cake (Eggless)