This Pumpkin Orange Cake is my absolute favorite cake to make as soon as the pumpkins come out for fall. It’s packed full of flavor and yummy ingredients – citrussy orange, sweet pumpkin, crunchy walnuts, chewy raisins, and warming spices. Perfect with a hot mug of chai or cocoa. I used to only use the juice of the orange for this recipe but there is so much great flavor in the rind and it also adds some more texture to the cake so now I just throw the whole orange (minus the pips!) into a blender and add everything to the batter.
This pumpkin orange cake has a lovely rise thanks to the combination of the baking powder and soda. For an extra fluffy crumb, you can sieve the flour mixture from a height into the batter – this will add more air and make the cake even lighter!
To make Pumpkin Orange Cake you will need the following ingredients:
Preheat the oven to 350°F. Lightly grease a standard loaf tin.
Cut the orange into chunky wedges and remove the seeds. Add the orange wedges (peel left on) to a food processor and blend until very finely chopped but not pureed.
Beat the butter and sugar together in a large bowl.
One by one beat in the eggs.
Add the pumpkin, chopped orange and water and stir into the batter.
In a separate bowl, combine the flour, baking soda, baking powder, spices, and salt.
Slowly add the flour mixture to the batter until just combined.
Mix the raisins and nuts in until well combined. Pour the batter into the greased tin.
Bake for an hour. To test if it’s cooked, insert a toothpick into the center of the cake. If cooked, it should come out clean.
Leave the cake to stand in the tin for 10 minutes, then tip out onto a wire rack and leave to cool completely.
Looking for a sweet and warming cake recipe? This Orange and Pumpkin Cake is the one! Give it a try and tag #cookmerecipes in your fall baking posts!
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