Orange Spice Cake with Brown Sugar Icing

Cake Batter

  • 3/4 c softened unsalted butter
  • 3/4 c white sugar
  • 3/4 c brown sugar
  • 3 eggs
  • 1 1/2 c all purpose flour or cake flour
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp mace or nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 c orange juice
  • 1 tsp vanilla extract
  • zest of 1 medium orange
  • 1 tsp orange extract


  • 1/4 c unsalted butter
  • 1/2 t vanilla
  • 1/4 c heavy cream
  • 1/2 c brown sugar
  • 1 c icing sugar

Cream the butter and sugar together, beating in an electric mixer for a few minutes until light and fluff, scraping down occasionally. Add in the eggs one at a time and beat on medium speed until well incorporated. Add the orange zest and extracts. Sift the dry ingredients together and add to the butter-sugar-egg mixture alternately with the orange juice, beating sparingly until just combined.  Bake at 325°F for 35-45 minutes in an 8″ square baking dish, or double the recipe and bake in a tube or bundt pan for 65-75 minutes.

For the icing, melt the butter in a saucepan and add the brown sugar and heavy cream. Take off the heat and stir together until smooth. Return to the heat and boil for one minute. Let cool, then whisk in 1 cup of icing sugar and 1 t of vanilla extract and beat until smooth and glossy. While still slightly warm and malleable, spread on the cooled cake with an icing spatula. If icing a bundt cake, double the recipe.


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