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    Home » Recipes » Quick Bread/ Loaves

    Orange Olive Oil Cake

    By Wendy Sondov · Published: Feb 24, 2019 · Modified: Dec 30, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Orange Olive Oil Cake with dried tart cherries will brighten even the dreariest wintry day! This quick and easy one bowl recipe makes two moist and flavorful loaf cakes. What a delicious way to get your vitamin C!

    Orange loaf cake topped with powdered sugar grid design on a white platter with orange slices.

    Why you'll love this recipe

    This moist and fruity olive oil loaf cake is as versatile as it is delicious. The recipe makes multiple mini loaves for care packages and gifting or use regular sized loaf pans to make one loaf for you and another to share!

    The tart dried cherries add an extra layer of fruity flavor, but if you don’t like cherries, leave them out. This olive oil citrus cake will still be bursting with flavor.

    For another fruity quick bread with zesty orange flavor, next time try this Ocean Spray Cranberry Bread recipe.

    Slices of cake on a platter showing airy crumb and dried cherries.

    Ingredients

    •  all-purpose flour
    •  granulated sugar
    • baking powder
    • baking soda
    •  large eggs
    • orange juice
    • grated orange zest
    • light olive oil or orange infused olive oil
    • dried cherries chopped

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1.  To prepare the loaf pans, grease and flour the short sides of each loaf mold and line the bottom and long sides with a strip of parchment paper.
    2. In the bowl of an electric mixer or in a mixing bowl with a rubber spatula, combine the flour, sugar, baking powder, and baking soda.
    3. Mix in the eggs, orange juice, orange zest, and olive oil until combined.
    4. Fold in the chopped dried cherries.
    5. Bake until the tops are deep golden brown and a toothpick inserted in the center of a loaf comes out clean.
    6. Allow the loaves to cool completely in the pan.
    7. To remove the cakes from the pan, slide a knife between the short ends of the loaf and the pan to loosen then lift up using the parchment paper strip overhang as handles.
    Step by step images decorating the cake; metal grid on top, sprinkle with sugar, remove grid.

    Frequently asked questions about using olive oil in baking

    Olive oil has been used in Mediterranean cooking and baking for centuries. The oil’s health benefits have helped it grow in popularity in the US and Canada.

    Because olive oil is a natural emulsifier, cakes baked with it retain moisture longer than cakes made with dairy, an important quality for care package baking.

    Can you taste olive oil in baking?

    Extra light olive oil has very little, if any, taste or flavor and will not be detectable in baking. Another option is to use olive oil infused with flavors such as orange, lemon, or berry.
    My personal favorites come from Old Towne Oil in Chicago. (Not an affiliate link. I just love their products!)

    Can you substitute olive oil for vegetable oil in baking?

    Yes! After all, olive oil is also a vegetable oil. Substitute it in equal quantities as the oil called for in a recipe.

    Can I substitute olive oil in a baking recipe that calls for butter?

    Substituting oil for butter works well recipes that don't depend on creaming of the butter and sugar to provide aeration and rise.
    Substitute in a ratio of three parts oil to 4 parts butter.
    For example, if the recipe calls for ½ cup (8 tablespoons) of butter, you would use 6 tablespoons of olive oil.

    Slice of Orange Olive Oil Cake with a cup of tea.

    Tips and variations

    This flavorful loaf cake mixes up in minutes. Following these tips will ensure baking success.

    • This versatile recipe can be prepared in a variety of shapes and sizes including one 9” round cake pan, two full sized 9” x 5” loaf pans, four small loaves 3” x 5 ½”, or 8 mini loaves 3 ¼” x 2 ½”.
    • Lining the pan with parchment is essential for the loaf to come out of the pan intact. Many of the cherries will sink to the bottom of the loaf and stick to the pan if it isn’t lined.
    • For an adults only version of this cake, substitute 3 tablespoons of the orange juice with 3 tablespoons of Grand Marnier or Amaretto.
    • For easy, eye catching decorating, use any grill screen or grid as a stencil. Place the grid over the cake, sprinkle with confectioners' sugar, and carefully lift up the grid.
    • Serve this loaf (or mail it in a care package) with a fruity tea. Cherry tea is especially wonderful.
    Cup of tea on a saucer with a slice of cake and a tin of cherry tea.

    More loaf cake recipes

    Coconut Milk Chocolate Chip Pound Cake gets its amazing soft texture from coconut milk. Can a pound cake be light and melt in your mouth? This one can!

    Honey Cake is traditional for Rosh Hashanah, but delicious all year! This moist loaf cake recipe can also be made as muffins or in a bundt pan.

    Looking for a Lemon Loaf that is even better than Starbucks? You found it. Or, for different fruity flavor, try Cherry Bread.

    Oatmeal Raisin Quick Bread is cake you can eat for breakfast. Full of toasty oatmeal goodness and sweetened with raisins.

    Mini Pumpkin Cakes are soft, sweet little loaves made cozy with pumpkin and butterscotch flavor.

    Tea Brack is a delicious Irish fruit cake made with tea. This moist loaf full of raisins is an Irish holiday tradition.

    Closeup of sliced Orange Olive Oil Cake sliced on a platter.

    My experience with this recipe

    When I was 12, my family moved to Europe for two years, with most of the time spent on the southern coast of Spain surrounded by olive trees. We used olive oil from those trees in our Spanish kitchen.

    The Spanish olive oil wasn’t like the neutrally flavored, light and extra light olive oil on supermarket shelves today. Our Spanish olive oil was freshly pressed, in unmarked bottles, from the olive grove nearby. It smelled and tasted strongly like olives.

    Everything you cooked with that oil, smelled and tasted like olives. Unfortunately, I really didn’t like olives!

    Many years passed before I was willing to try olive oil again. I still don’t like olives, but I do like cooking and baking with olive oil. Light or extra light olive oil gives baked goods a moist, light texture with no added flavor.

    I’ve been delighted with the results of using olive oil in baking and I think you will be too. It makes my Very Chocolate Cookies soft and chewy and gives this orange loaf a light and moist crumb.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Closeup of Orange Olive Oil Cake sliced on a platter

    Orange Olive Oil Cake

    This quick and easy, one bowl orange loaf has light, moist crumbs and lots of orange flavor.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12
    Calories: 293kcal
    Author: Wendy Sondov
    Adapted From: "American Cake" by Anne Byrn

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 ½ cups granulated sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 2 large eggs
    • ⅔ cup orange juice fresh orange juice or store bought
    • 2 teaspoons grated orange zest
    • ⅔ cup light olive oil or infused orange or blood orange olive oil
    • ½ cup dried cherries chopped

    Instructions

    • To prepare the pan, grease and flour the short sides of each loaf mold. Cut a strip of parchment paper to line the bottom and long sides of each mold. The parchment strip should extend above the top of the pan to use as handles when removing the loaves from the pan.
    • Preheat the oven to 375°F.
    • In the bowl of a stand mixer or in a large bowl with a rubber spatula, combine the flour, sugar, baking powder, and baking soda.
    • Mix in the eggs, orange juice, orange zest, and olive oil until combined.
    • Fold the chopped dried cherries into the cake batter.
    • Pour batter evenly into the prepared pan.
    • Bake cake for about 20 minutes (mini loaves) or about 30 minutes (regular loaves), until the tops are deep golden brown and a toothpick or cake tester inserted in the center of the cake comes out clean.
    • Let the cake cool completely in the pan (about 20 minutes).
    • To remove the cake from the pan, run a small knife between the short ends of the loaf and the pan to loosen, then lift up using the parchment paper strip overhang as handles.
    • Store well wrapped in plastic wrap in an airtight container at room temperature for up to 5 days.

    Notes

    • This versatile recipe can be prepared in a variety of shapes and sizes including one 9” round cake pan, two full sized 9” x 5” loaf pans, four small loaves 3” x 5 ½”, or 8 mini loaves 3 ¼” x 2 ½”.
    • Lining the pan with parchment is essential for the loaf to come out of the pan intact. Many of the cherries will sink to the bottom of the loaf and stick to the pan if it isn’t lined.
    • For an adults only version of this cake, substitute 3 tablespoons of the orange juice with 3 tablespoons of Grand Marnier or Amaretto.
    • For easy, eye catching decorating, use any grill screen or grid as a stencil. Place the grid on top of the cake, sprinkle with confectioners’ sugar, and carefully lift up the grid. Garnish with fresh oranges or orange segments.
    • Serve this loaf (or mail it in a care package) with a fruity tea. Cherry tea is especially wonderful.
    Packing tips
    For mailing in care packages, this cake travels best in cool weather. For shipping times longer than 5 days, vacuum packing is recommended.

    Nutrition

    Calories: 293kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 54mg | Fiber: 1g | Sugar: 29g | Vitamin A: 246IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: February 24, 2019. Last Updated: July 25, 2021. Updated for additional information and improved reader experience.

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    Comments

    1. doWhileTrue

      November 16, 2019 at 1:01 pm

      5 stars
      Just excellent. I've made cake with orange peel (and yogurt and oil) before, but the tang of the orange juice adds an extra dimension in this recipe. Bravo! Definitely a keeper.

      I also want to compliment you on the beautifully presented material. The writing is crisp and in-depth, and I learnt a lot, in addition to the recipe itself. On to Shrewsbury biscuits next!

      Reply
    2. Reeni

      March 05, 2019 at 6:36 pm

      This is a beautiful cake Wendy! I love the combo of olive oil and orange! It looks so moist and tender. I'd love a big slice! 🙂

      Reply
    3. saltandserenity

      March 03, 2019 at 3:37 pm

      This is such a pretty cake. Love the idea of using the cooling rack as a stencil. I'll be stealing this technique for sure!
      Wish I had read your post before I made my blueberry yogurt olive oil cake this summer. We used extra virgin olive oil (not the light or extra light) and I just substituted equal amouns of oil for the butter in my original recipe.
      Ended up throwing it in the garbage. it was awful. So greasy and olivey!!
      Now I know better. Thanks for the primer.

      Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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