When I saw this cake on Baking Bites, I knew right away I wanted to have it. There are some recipes that just speak to you, and the Orange Kiss-Me Cake was screaming to be made. It was my turn to make this week’s snack for work, so I decided to take advantage of the opportunity.

The cake certainly didn’t beat out my last snack offering (coconut-lemon bars); it was just…okay. It didn’t really match up to the photos Baking Bites offers up, and the description “extremely moist” seemed like an understatement. I was expecting a somewhat fluffier cake – moist, but not as moist as it mine came out. Mine was slightly flatter, veryveryvery dense, slightly chewy and yes, extremely moist. Not that it was awful, but definitely not my favourite texture for a cake and not what I was expecting.

However, texture aside, the taste was great! The orange glaze was very flavourful; the cake absorbed some of it, but the top was still sticky and sweet -the cinnamon was an excellent touch. I didn’t have any walnuts, so I left out the crunchy walnut topping, but I think it’s important for such a moist cake. A contrast in textures might’ve made all the difference.

I used cashews in the cake itself, and threw in extra raisins, as well as the whole orange – the chunky paste that ensued was fragrant, and did add an interesting dynamic to the cake.

Overall, I felt the cake was a fine flavour, very bright and citrusy. Not sure about the texture though – I don’t know if I did something wrong, but I don’t know if I’ll try it again. I’ll definitely be trying this glaze on other baked goods though!

Orange Kiss-Me Cake

CAKE
1 medium orange
1 cup raisins
1/3 cup walnuts
2 cups all purpose flour
2 large eggs
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1 cup sugar
1 cup milk (low fat is fine)

TOPPING
1/3 cup (fresh) orange juice
1/3 cup sugar
1/2 tsp ground cinnamon
1/4 cup finely chopped walnuts (optional)

CAKE
1. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

2. Cut orange in half and remove all seeds. In a food processor, whizz orange (with the peel and everything), walnuts and raisins. Set aside.

3. In a small bowl, whisk together flour, baking soda and salt.

4. In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time. Mix in half of the flour mixture, followed by the milk and the rest of the flour. Stir in the orange/walnut/raisin mixture and pour into prepared pan.

5. Bake for 30-35 minutes, until a tester comes out clean and the top springs back.

TOPPING
1. While the cake is baking, whisk together all the topping ingredients (walnuts are optional) in a small bowl.

2. When cake comes out of the oven, pour topping over hot cake and let it sit while the cake cools.

Cool completely before serving.

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