Citrus Spice Cake by quornflour

My first attempt to make this cake actually ended up incredibly tart. Since I made it up as I went, I simply made a few minor adjustments.

Now, the first cake was still edible, and actually in some ways perfect, for a quick little bite of a snack, like sour patch kids, a little sweet and a little tart. It was not a cake to be eaten in huge pieces.

Here is what you will need for 2 cake rounds.

  • 3 Cups of flour
  • 1 ½ Cups of sugar
  • 1 Cup Tang powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 Tablespoons powdered ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon cloves
  • 2/3 Cups of oil
  • 2 teaspoons vinegar
  • 2 Tablespoons vanilla
  • The juice of 3-4 lemons (if you do not get a cup of juice from your lemons top off with water to make 1 Cup)
  • 1 Cup of water

In a large bowl combine the dry ingredients mix with a whisk.

In a smaller bowl mix the wet ingredients.

Pour wet ingredients into the dry ones and mix with whisk.

Pour into greased and floured round cake dishes and bake at 350⁰ for 30 minutes or until a wooden toothpick comes out dry.

Let cool on a rack and frost as desired.

Now, if you want to recreate the super tart use the juice of 8 lemons instead of 4. You are probably thinking to yourself, QF WTF were you thinking to think that the juice from 8 lemons was not going to end up super tart?!?

Yeah, yeah I know. I did a half recipe and had 4 lemons that needed to be squeezed and well, I guess part of me was not thinking.

Anyway, the cake takes on a cool orange color on account of the tang, I personally think it was delicious with chocolate frosting.

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[…] A while back I made chocolate cake, then I rejiggered it and made citrus spice cake. […]

Pingback by Readjusting Cake « cleverchickadee

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