The Holidays are just around the corner and it’s time to start collecting your best recipes to set aside for when the big day comes. Your waistline may start to expand just thinking of all the sweets and highly fattening foods you will be consuming. Today I share with you a healthier way to bake a moist and delicious Holiday cake using California Olive Ranch Extra Virgin Olive Oil. Cakes made with olive oil are moister and tender with a more refined crumb than cakes made with butter. This is due to the natural emulsifiers present in the Olive oil.Since you are cutting the fat by omitting the butter you won’t feel so guilty indulging in a second slice. Oh and believe me, this cake is so worthy of seconds. This cake is light and airy due to the four eggs added and is infused with citrus extracts and a hint of Grand Marnier that makes it aromatic and refreshing.With just a dusting of powdered sugar this cake is splendid with a cup of Tea and makes a sophisticated and impressive finish to a Holiday meal. It’s not overly sweet and the Olive oil is subtle and gives great moistness to the cake.
First beat the eggs and sugar together until lighter in color and whipped.
Add remaining ingredients with a spoon to combine. I used the folding method to keep the batter light and fluffy.
butter and flour is a traditional method in preparing a bundt or cake pan for baking. However, I must admit, I baked my first bundt cake in a buttered and floured pan and the flour kind of took away from the beauty of the cake. Since you are not typically going to ice a bundt cake, I have learned that it’s more ascetically pleasing to butter and sugar your bundt pans. Yep, that’s right…swap out sugar for your flour. Not only will it taste better but it will look better too.
I used a Kugelhopf Bundt Pan from Nordic Ware. It’s a pretty and elegant bundt pan that bakes up a perfect cake every time. Purchase one HERE
All the ridges and mounds this bundt pan has makes great resting spots for confectioners sugar. Add a ton more if you love your cakes sweet.
Click to zoom in on the moistness in this cake glistening in this picture. I would love to know some of your families favorite Holiday recipes are. Please leave a comment below and feel free to include a link to your favorite recipe.
This is a sponsored conversation written by me on behalf of California Olive Ranch. The opinions and text are all mine.
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Olive Oil Cake with Grand Marnier
- 4 eggs
- 1 cup sugar
- 3 cups all purpose flour
- 1 tablespoon. lemon emulsion or pure lemon extract
- 1 tablesoon orange emulsion or extract
- 3⁄4 cup California Olive Ranch Extra Virgin Olive Oil
- 2⁄3 cup whole milk
- 3 tbsp. Grand Marnier
- 1 tbsp. baking powder
- Dusting of confectioners sugar
- 1. Preheat oven to 325°. Grease a 9" cake pan or bundt pan with butter and or spray and sprinkle with granulated sugar until covered well. Alternatively, use baking spray with flour. Set prepared pan aside.
- 2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add 3 cups flour, extracts, Olive oil, milk and liqueur and fold into egg mixture with a spoon until well combined. Add baking powder and stir until thoroughly combined.
- Bake until cake is a light golden brown but careful not to over-bake. About 40 minutes. Transfer cake to a wire rack to let cool completely, in its pan. Turn out into a serving dish or cake stand and dust heavily with confectioners sugar.