This delicious cake was created by food blogger/ recipe creator, whatjessicabakednext. It uses our Sweet Spice Blend, creating a tasty and simple cake recipe. Head over to her blog for her range of recipes.
180g butter (salted or unsalted), softened
160g dark brown sugar
160g light brown sugar
Zest from one large orange
3 large free-range eggs
120g sour cream
1 tablespoon vanilla extract
1 teaspoon mixed spice – I used Freshly Spiced’s Sweet Spice Blend
220g plain flour
3/4 teaspoon salt (only add a pinch if using salted butter)
1/2 teaspoon bicarbonate of soda
1 teaspoon apple cider vinegar (or malt vinegar)
- Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Grease a 900g/2lb loaf tin and line with parchment paper, set aside.
- Place the butter, sugar and orange zest in a large mixing bowl. Cream until lightened and smooth, you don’t want to aerate the cake too much.
- In a separate bowl, whisk the eggs. Add the sour cream and vanilla and whisk again until combined.
- Sift the mixed spice, flour and salt together into a separate bowl and set aside.
- Add the dry ingredients a third at a time along with a third of the egg and sour cream mixture and mix until completely incorporated.
- Stir the bicarbonate of soda with the vinegar in a small bowl – it will fizz up a little. Add this mixture to the cake batter and mix until combined. Transfer the cake batter into the loaf tin and bake for 50-55 minutes or until a cake tester inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin for 15 minutes, then transfer it to a wire rack and leave it to cool completely before slicing.
- The cake will keep stored at room temperature in an airtight container for up to 5 days.
- I used just light brown sugar in my cake, I have written the recipe down as it is in the cookbook using both dark and light brown sugar.
- This recipe states that the cake should take roughly 50-55 minutes to bake, however mine took about 15 minutes longer – all ovens are different, but this might be not be the case for you.
- I recommend to leave this cake overnight before slicing as the flavour will intensify.
- The cake itself is delicious served plain, spread with a generous helping of butter, with Greek yoghurt or with a scoop of ice cream and fresh berries.