Mary Berry Spiced Orange Cake Recipe

This Mary Berry Spiced Orange Cake Recipe is a zesty, warming bake that combines the brightness of fresh orange juice with the cozy depth of cinnamon and mixed spice. Topped with a tangy orange glacé icing, it offers a moist, tender crumb that brings a festive aroma to any afternoon tea or holiday gathering.

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Mary Berry Spiced Orange Cake Ingredients

The Cake Batter:

• 225g (8oz) Baking spread: Or softened butter. Baking spread often yields a lighter sponge for this type of cake.
• 225g (8oz) Self-raising flour: The base for a good rise.
• 225g (8oz) Light muscovado sugar: Adds a rich, caramel-like sweetness compared to caster sugar.
• 1 tsp Baking powder: For extra lift.
• 4 Large eggs: To bind and enrich the batter.
• 2 level tsp Mixed spice: A classic British blend usually containing cinnamon, nutmeg, and allspice.
• Grated zest of 1 Orange: Essential for the citrus perfume.
• 100g (4oz) Sultanas: (Optional but traditional in Mary’s spiced cakes) for texture and sweetness.

The Orange Icing:

• 175g (6oz) Icing sugar: Sifted to ensure a smooth glaze.
• 2-3 tbsp Fresh orange juice: To mix into a spreadable consistency.
• Orange zest: For decoration.

How To Make Mary Berry Spiced Orange Cake

1. Prep the Tin: Preheat the oven to 160°C (140°C Fan / Gas 3). Grease and line a 30 x 23cm (12 x 9in) traybake tin with baking parchment.
2. Measure Everything: Place the baking spread, self-raising flour, muscovado sugar, baking powder, eggs, mixed spice, and grated orange zest into a large mixing bowl.
3. Beat the Mixture: Using an electric mixer (or a wooden spoon and elbow grease), beat the ingredients together for about 2 minutes until smooth and well-combined. Note: If using sultanas, fold them in gently at the end with a spatula.
4. Bake: Turn the batter into the prepared tin and level the surface. Bake in the preheated oven for about 30–35 minutes. The cake is done when it is well-risen, golden brown, and springs back when lightly pressed in the center. It should also start shrinking away from the sides of the tin.
5. Cool: Leave the cake to cool in the tin for a few minutes, then lift it out using the parchment paper and place it on a wire rack to cool completely.
6. Ice the Cake: Sift the icing sugar into a bowl. Gradually stir in enough orange juice to create a smooth, thick icing that coats the back of a spoon. Spread the icing over the cooled cake using a palette knife. Sprinkle with extra orange zest if desired.
7. Serve: Allow the icing to set, then cut into squares or slices.

Recipe Tips

• Orange Zest: Use a fine grater or Microplane for the zest. Avoid the white pith, which is bitter.
• Room Temperature: Ensure your eggs and fat are at room temperature. This prevents the batter from curdling and ensures a fluffy texture.
• Muscovado Lumps: Muscovado sugar tends to clump. Rub it through a sieve or use your fingers to break up any hard lumps before adding it to the bowl.
• Storage: This cake keeps beautifully. Store it in an airtight tin; the spices and sugar help it stay moist for several days.

What To Serve With Spiced Orange Cake

• Earl Grey Tea: The bergamot notes pair wonderfully with the orange zest.
• Mulled Wine: A slice of this cake is the perfect companion to a hot festive drink.
• Crème Fraîche: A dollop on the side cuts through the sweet icing.
• Candied Peel: Garnish with strips of candied orange peel for a professional look.

How To Store Spiced Orange Cake

• Room Temperature: Store in an airtight container for up to 5 days.
• Freeze: Freeze the cake un-iced for best results. Wrap well in foil and freeze for up to 3 months. Thaw and ice before serving.

Mary Berry Spiced Orange Cake Nutrition Facts

• Calories: 280 kcal
• Fat: 12g
• Carbohydrates: 40g
• Sugar: 28g
• Protein: 4g

Nutrition information is estimated per square.

FAQs

Try More Recipes:

• Mary Berry​ Cherry And Coconut Cake Recipe
• Mary Berry​ Sticky Toffee Cupcakes Recipe
• Mary Berry​ Gluten Free Cupcakes Recipe