Spiced Olive Oil Cake With Orange Glaze Recipe (2024)

I’d like to leave the rum out of the recipe. Do I need to replace it with something else? If so, any suggestions?

I just made this again, but tweaked it slightly. I used 1/2 c plus 1 T oil instead of 3/4 c because when I followed the recipe exactly, the bottom of the cake was a bit oily. The reduction did not sacrifice moistness and got rid of the oily residue. I also switched the rum from the batter to the glaze (1 T only) and added 1 t of cardamom rather than 3/4 t. Obviously this is all a matter of personal taste, but I thought the cardamom popped more without being overpowering; same for the rum.

You could use rum extract. Or if you don't like rum flavor, try vanilla extract. One teaspoon should suffice.

The recipe should specify the loaf pan size. I used an 8"x4" pan based on the amount of flour, sugar, and liquids, and it was perfect. Of the spices, I used cardamom, I used an olive oil labeled "fruity" (perhaps from Israel or Spain, but we bought it while on holiday in Zurich), and I used a spiced rum from a California distillery. Most importantly, I cut the sugar by 25%, and I'll cut it another 10% the next time I make it. The cake is delicious.

This was easy to make and incredibly good. The cake is super moist and the cardamom and orange flavorings are very complimentary. Although I used the rum, I didn’t notice it in the final product. It might be better placed in the glaze.

I made these as little teacakes instead in a muffin tin. It makes about 15 cakes(filled 3/4 of the way), and I baked for 18 minutes at 375.The little drizzle of glaze make them look so cute! I did adjust the glaze so that it was a touch firmer than the recipe so that it wouldn't flow down the sides too much.

You could buy a nip-size bottle at a liquor store. But I expect it would be fine to just use a little extra orange juice and perhaps a bit of vanilla.

I don't want to buy rum just to use two tablespoons; I will never use the rest. What would be a good substitute?

What about those miniature bottles of liqueurs sold at liquor stores? While there I am also going to pick up a another small one of Cointreau to add to the glaze along with some grated orange zest.

Has anyone made this with a non-dairy milk? I’m hoping my oatmilk won’t comprise the flavor.

After reading many comments I made this with 5/8 cup olive oil and cut the sugar slightly; used cardamom; used Triple Sec instead of rum; also used Meyer lemon zest and juice instead of orange. I used an 8 1/2 x 4 inch glass loaf pan and the cake almost overflowed the pan, darkened very quickly and was done in 45 min. If using glass, one should probably reduce the oven temperature by 25 degrees. I reduced the juice in the glaze for a thicker glaze. A very lovely, tasty cake.

So perfect! Made it for my mom-law’s birthday and made another one a few days later as per request!! After having read the comments:1 tsp cardamomBetween 1/2 and 3/4 cup oil3 tbsp orange juice

I followed this recipe exactly and used a light-colored metal loaf pan. It came out burnt, despite the oven being accurately at 375 degrees F. I had to cut away the burnt edges before glazing. Has anyone else had this happen?

Great recipe! I dressed it up a bit by scaling up all ingredient weights by 1.5x and baking it in a 9” springform pan for about 45 minutes. Halfway through I added a loose layer of aluminum foil on top to prevent too much browning. Instead of a the glaze, I topped it with a blow-torched meringue. Pretty and delicious!

I’ve made this cake twice now, the first time fully following directions and I found it to have a slight aftertaste. The second time I made it I used 1/2 c of sugar instead of the full cup, as I suspected that was my issue, and now it’s exactly to my liking! (I also used 1/4 c of citrus olive oil from my favorite small olive oil company and then 1/2 c regular olive oil). If you’re looking for something to go with a cup of tea or coffee I definitely recommend halving the sugar!

This was outstanding! Still learning how to manage high altitude (& a new oveb!) cooking so it was a bit dry. I'll use a bit more powdered sugar & orange juice in the glaze next time-& there will be!

Lessened sugar, more cardamom, Cointreau instead of rum, in a loaf pan at 375 it was done at 40 mins or would have been burnt !! :) absolutely incredible cake

Cooking temp/time too high. Top almost burned. 350 for 45 minutes, then test, as another reviewer wrote. I found olive oil too strong and an odd flavor for a cake. Next time, I'll use a neutral oil, like grapeseed or avocado. I doubled the glaze recipe and mixed in chopped walnuts, for flavor & crunch. I'll try chopped candied orange peel in the batter to bump up the orange flavor, & Grand Marnier instead of rum plus 1 tsp. in the glaze.

This was a hit at a Solstice party! Made as written with cardamom and a little bit less oil. Beautifully moist and delicious. I used my grandmother’s aluminum 9x5 loaf pan and it was done early at 32 or 33 minutes - not the first time for quick breads in this old pan. Sharing in case this is helpful to anyone’s thought process.

delicious, easy, moist, packed with flavor! I used bob’s redmill 1to1 GF flour and oat milk instead of whole milk to make it Gluten Free & Dairy Free - and it worked wonderfully! Added an extra teaspoon of ginger and a tiny splash of vanilla for extra punch. Added Rum to the glaze as well. Perfect for the holidays!

Please pass along this suggestion to the recipe editors. I've greatly appreciated the use of grams and mL in your recipes. I'd like to suggest for viscous liquids, such as olive oil, grams be used. I suppose I could just use the same number of grams as mL, however, the problem with that is oil is not the same as water. The specific gravity of olive oil according to the USDA is 0.9143 (though it varies from 0.80 to 0.92). The amount of olive oil for the spiced olive oil cake would be 165 grams.

I did not add rum or make the glaze. Delicious!

Made this for dessert last night. Really lovely for the end of a dinner with friends, interesting and not too sweet. I didn’t glaze it in the end, served with cream. Used cardamom as my additional spice. I’d use fennel if I had a less fruity olive oil. I didn’t use rum as I didn’t have any, but just added a little more orange juice.

I basically used this as a template to make a different cake but it was really good so hear me out. I didn't want the olive oil flavor to be two strong so I subbed in 1/3 c melted butter and I scanted the olive oil a bit as other comments said too oily. I then added chopped pear that I had sauteed in red wine, and a tablespoon and a half of port. The spices I used were ginger, cardamom, and cinnamon. I left out all the other spices and orange. It's good! (I had some pears I needed to use)

Sub quatre epice and 5 spice, lemon juice, vanilla

Yes, I used oat milk and it turned out great

I’ve made this several times over the years, exactly according to the recipe, using cardamom, ginger, pepper as the spices. It is always wonderful, and the batter is not thick, I’ve also baked it in a Bundt pan, which has worked well and is pretty for serving.