Valentine’s Day is around the corner and I am certainly not struck by a cupid 😛 Thankfully! I am simply looking for a reason to bake and try out something new. This Blueberry Cream Cheese Pound Cake has been on my mind for such a long time. The original recipe was with strawberries but I had frozen blueberries in stock so when we got the new pumpkin silicon bundt mould on board in our online store The Gourmet Shop, I had  to bake first before we even sold it 😉

 The inside layer of blueberry compote is to die for and comes out perfect in this mould. You get a balanced taste of extremely rich pound cake with a layer of blueberries. Oh you have to try this. Words cant express how decadent was this cake. If you cant find blueberries you can try this with fresh strawberries. Let me know if you fall in love with this cake once you bake this. True love is in the cake, rest of the things in the world are temporary and immaterial 😛 Therefore, fall in love but with cake, it will never break your heart. 🙂


1. For the sauce, in a non stick pan add blueberries, I had frozen one in my freezer so I used them. You can use the fresh ones as well. Add sugar and turn the flame on medium.

2. Add juice of a lemon and cornflour.

3. Keep cooking till the blueberry has released water and become thick like a thick sauce. Turn the flame off and let the sauce come to room temperature.

4. For the cake, preheat your oven at 170 degree Celsius (Learn more about Oven temperature and Conversion) and grease a bundt pan with butter and set aside. I have used the silicon pumpkin bundt pan which is available on my online store ‘The Gourmet Shop’. You can make it yours too just click on the link and place order.

5.In a bowl add All Purpose Flour and baking powder and whisk it well and set aside.

6. In another bowl add butter, at room temperature. Add cream cheese and whisk till it becomes creamy.

7. Add castor sugar and whisk further till sugar is mixed well and everything is creamy.

8. Add eggs and continue to whisk till the batter is airy. Add Vanilla essence and Cream and combine.

9. Add dry ingredients to the wet ingredients little by little and whisk till everything is moistened. Do not over beat.

10. In the prepared bundt pan add a layer of batter, about half of it.

11. On top of the batter add the blueberry sauce. Ensure that the sauce doesn’t touch the mould and stays inside only. Because on baking the sauce might leak out.

12. Pour rest of the batter on top of the sauce and cover everything. 

13. Bake in the preheated oven for 50-60 minutes. If at any time the cake starts looking golden from top and still raw from centre just tent it with aluminum foil and continue to bake. Bake till the tooth pick inserted comes out clean. Remove from the oven and let it be in the mould for next ten minutes. Demould the cake and let it come to room temperature on wire rack. Slice and serve with your favourite cup of coffee. 

Other cakes you can enjoy on the secret Ingredient are : Persimmon Buckwheat Gluten Free CakeCitrusy Sweet Lime CakeHoney Dates SquarePeach Upside Down CakeFresh Apricot and Almond CakeMango Vanilla Cake,  Festive Orange Blueberry Pound Cake, Vanilla & Pomegranate Cake,Lemon Cake with Lemon GlazePersimmon Rum Cake and Honey Cake

[yumprint-recipe id=’309′]

It’s been 15 days since my dad left us. He left behind a vaccum, some wonderful memories and his absence. I still can’t come to terms that he is no more with us. But life goes on.. and I know he would have wanted us to be happy and get on with our lives.  This post is dedicated to my loving father. The void he has left behind can never be filled. I can never match to his benevolence but all I can say he will live in my heart always. 

This Persimmon Buckwheat Cake with walnuts and currants is made using SOS Organics Himalayan Buckwheat Flour and Brown Rice. It is 100% gluten free and ideal for people with celiac diseases or those who want to avoid gluten.


1. Scoop out the pulp of squishy persimmons with the help of  a spoon. Discard the peels and the seeds, if any. Preheat the oven on 180 degrees for 10 minutes. (Learn more about Oven Temperatures and Conversions).

2. In another bowl add brown Rice Flour and Buckwheat flour and combine together.

3. Also add Baking soda and nutmeg powder to the dry ingredients and combine.

4. In another bowl add butter at room temperature and sugar.

5. Cream together butter and sugar with a whisk and add eggs.

6. Add persimmon puree and whisk everything well.

7. Add the dry ingredients and whisk together the wet and the dry ingredients.

8. Fold in chopped walnuts and dried currants.

9. Pour the batter in a greased pan and bake for 35-40 minutes till the toothpick comes out clean. Place the cake on the wire rack and unmould after 2 hours. Slice and serve with your favourite cup of coffee.

If you are looking for other Cakes and desserts with fresh fruits you can try: Peach Upside Down Cake.  Fresh Apricot and Almond CakeApple CrispMango Vanilla CakeFestive Orange Blueberry Pound CakeSorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese FrostingVanilla & Pomegranate CakeVegan Chocolate Banana CakeMascarpone Cherry Compote Cheesecake GlassesEggless Orange Cake with Candied Orange Peel FillingPersimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream . Mosambi Cake.


[yumprint-recipe id=’296′]

When you see a new seasonal fruit in the market you get excited because you want to bake with it. eh? Does that happen to you or am I too peculiar? I have used Apricots, Cherries, Mangoes, Peaches, Plums, Apples, Papaya, Strawberries, Blueberries, Bananas, Bay berries, Kiwis, Black Grapes, Pomegranate, Orange, Melon, Lychee, Coconut, Chestnut, Persimmon , Watermelon in some recipe or the other. Anyways! I saw mosambi or Sweet Lime in the market and I jumped with anticipation. I had been eyeing this sweet lime cake for a while now. And when the results cake out I knew it was worth all that wait and craving.

It was similar to my Lemon Pound Cake just that it was a little lighter because it used yogurt instead of cream. The zest of Sweet lime added that magic potion which made it from an average to a magnificent cake recipe. The lingering flavour of sweet lime was a bliss. I would love to make this again for my family and friends. What are you thinking?


1. Preheat your oven to 180 degree Celsius (Learn more about Oven temperatures and Conversions) and grease a large 9 inch cake pan with oil and dust with flour and set aside.

2. In a bowl add caster sugar and add zest of sweet lime. Mix it together and let the sugar get enriched with the sweet lime oils and become fragrant. Leave it for 5 minutes. You can juice the zested sweet limes and keep aside.

3. Then add butter at room temperature to the sugar and whisk everything till its all creamy and sugar has dissolved.

4.  Add eggs and whisk again for good 7-8 minutes till everything has become creamy and airy.

5. Add unsweetened yogurt or curd, vanilla essence, fresh sweet lime juice and whisk again. 

6. After whisking you will come across a airy cake mixture. Set aside.

7. In another bowl add the All purpose flour, baking powder and baking soda. Combine everything well.

8. Add the dry ingredients to the wet ingredients little by little and keep whisking till everything is moistened. Do not over mix as it will result in a bread like cake which you don’t want.

9. Pour the cake batter in the greased pan and smoothen the top with a spatula. Give it a couple of taps . This will remove any trapped air bubbles. Bake it in the oven for 50-60 minutes on 180 degree Celsius or until the tooth pick comes out clean. If any time you feel the cake is getting over browned you can tent it with an aluminium foil.

10. In the meanwhile make the syrup for the topping. In a bowl add some icing sugar and add sweet lime juice.

11. When the cake has baked remove it out of the mould after 10 minutes of removing it from the oven. Then let it rest on the wire rack till it comes to room temperature. Pole holes i n the cake with the help of a toothpick.

12. Pour the syrup with the help of a spoon all over the cake surface. It will seep down and will be absorbed by the cake.  Sprinkle more icing sugar and zest of sweet lime if you fancy.

13. Slice and serve with your favourite cup of chai or coffee. You will be in dessert heaven.

If you are looking for other Cakes and desserts with fresh fruits you can try: Peach Upside Down Cake.  Fresh Apricot and Almond CakeApple CrispMango Vanilla CakeFestive Orange Blueberry Pound CakeSorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese FrostingVanilla & Pomegranate CakeVegan Chocolate Banana CakeMascarpone Cherry Compote Cheesecake GlassesEggless Orange Cake with Candied Orange Peel FillingPersimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream .


[yumprint-recipe id=’291′] 

Yesterday Morning I woke up to a call from a friend who also is a client. I had 5 of her missed calls. It turns out she wanted to order a cake which needs to be ready in 3-4 hours. As you all know I dont do cakes on a regular basis and I live in a place where ingredients aren’t readily available. So i was in a dilemma but then I took this challenge. She left me to decide whatever I wanted to make. 

I had to quickly make a decision as to what can be made in jiffy and still looked pretty. You know when such cakes are ordered specially for wedding Anniversaries they need to have a wow factor not just in taste but also the way they look. For a second all the good looking cakes I had done in the past zapped right in front of my eyes and I had to choose one. Because this wasn’t a time for experimentation. I had made a Mango Tart a while back and it had turned out pretty and then I also had made a Vanilla Cake with pomegranate Sauce which was yummy. So I decided to fuse the two. 

And the result was this gorgeous little Mango Vanilla Cake with Chocolate Collar! Aahh I feel soo happy after looking at it. The real icing on the cake was that the Client loved it  I cant explain the social network has been going gaga over this. It was 1.4k likes on a single Facebook group and other 1k in other. Everywhere I post this its being appreciated. I am a novice cake baker but sometimes things happen like magic happens 🙂 I am Thankful to Almighty and you all for this love.


1.In a bowl add Butter and castor Sugar. Cream them together. You can use hand held whisk or electric whisk.




2. Add eggs and combine till creamy and light.

3. Add  Vanilla Extract.

4.  In a bowl add All Purpose Flour, salt and Baking Powder.



5. Slowly add this to the wet ingredients and combine until moistened.



6. Pour this batter in a  springform pan and smoothen the top with a spatula. You can buy the Springform pan with our online store,  The Gourmet Shop. We ship pan India. 

7. Bake in the preheated oven on 160 degree for 50 minutes or until the toothpick inserted comes out clean. Let it  cool down completely before removing it from the pan.

8. When the cake has cooled completely slice it horizontally into half using a sharp serrated knife. The motion of knife should be like a saw. Refrigerate for half an hour. I couldn’t because I had to finish the cake in 3 hours.

9. Add some whipped cream in a chilled bowl and whip it with an electric whisk till stiff peaks are formed.

9. Place a cake board on a rotatable Icing table and spread a little whipped cream on the board and place one slice of cake on it. This will ensure the cake doesn’t slip from the board.

10. Chop a fresh mango into small chunks and spread it on the surface of cake.

11. Spread a layer of whipped cream on top of mangoes and make it even using a palette knife. you can even use a spatula if you dont have a palette knife.

12. Place the other part of the cake on top of the whipped cream and mango mix.

13. Take some whipped cream and smear it on the sides all along its circumference and top. It has to be thin layer, doesn’t matter if its smooth or not. I am not good with smooth finish so I made this cake to hide my inadequacies 🙂 How I forgot to take picture of this step! 🙁

14. Now for the top mango garnish, take firm mangoes, peel the skin and cut it into half, removing the seed. Then further cut halves into thin slices. Set aside.




15. Once the cake has been iced from all sides. start from the top centre. Arrange the mango slices on top, starting in the centre and then taking it outwards to mimic flower petals. Don’t place the slices deep into the cream. The more they remain on top the neater will be the look.

16. Now the question was how to hide the sides and pretty pie it. I thought of a chocolate collar and found a tutorial which was quick and seemed easy but I had never done it before. But I had little choice. So I went ahead. You need is a bar of chocolate or chocolate chips. Place them in a microwaveable bowl and heat it till it melts. You need to stir it every 30 seconds so that it doesn’t burn. You can also use a double boiler to melt, whichever you think is faster.

17. Pour the melted chocolate in a pipping bag or ziploc without any nozzle and tighten the keep. 

18. Now you have to measure the height of the cake, I used a ruler. It was 4 inches for my cake. Tear a sheet of parchment paper which covers the cake around completely and further trim its height matching to the height of your cake or a little taller, it was 4.5 inches in case of my cake. Oh look you have the view to my not so clean icing on the sides of the cake. yippy!

19. See it fits around the cake perfectly and also has the height i wanted.

20. Remove this parchment paper and place it on a smooth surface. You pipping bag with melted chocolate is ready, snip the end with scissors and make a small hole. Now spread the chocolate in circular motion, starting from one end and finishing the other, say left to right. Now repeat the same from right to left . You can make it as intricate as you want. The more layers you give it the more sturdy will be your chocolate collar. 

21. Let it be like that for a few seconds till the chocolate sets partially. Now remove the strip of  parchment paper carefully with both your hands. If you leave it for a longer time and it sets fully you will not be able to mould it around the circular cake. So eyeball the timing.

22. Place it around the cake with chocolate side inside, pushing it inside the cake carefully.

23. Once the chocolate collar has been placed around the cake, remove the parchment paper slowly without damaging the lace and breaking it.

24. Guess what the cake is ready. You can add anything more to prettify it. I think I was happy with the results and gladly my client also liked it. 

Other Cake recipes you can try are: Eggless Black Grapes Cake,  Chocolate Vanilla Marble Cake , Eggless Almond Vanilla Cake,  Eggless Orange Cake with Candied Orange Peel FillingLemon Cake with Lemon GlazePersimmon Rum CakePumpkin Cake RollsSurprise Heart Inside CakeVegan Chocolate Banana CakeVanilla & Pomegranate CakeWacky Vegan Chocolate CakeFestive Orange Blueberry Pound Cake Mediterranean Eggless Semolina Cake


[yumprint-recipe id=’273′]


Its almost Christmas and time for us to move our base from the hills to the plains till the winter break is over. This is the time of the year when our school shuts down for almost two months and we get a good time to spend with our family and loved ones. My bags are packed and I am about to empty my pantry. Last few days I am baking with whatever fruit is left in the fridge. Therefore, the productivity of Oven is at its peak. When I saw oranges and blueberry in my freezer compartment I knew I have make this cake which has been on my to do list for such a long time. I wanted a simple Orange Pound cake which makes everything just right.


And when the cake came out of the oven it was simply to die for. So moist, flavourful with orange zest and the cake was screaming eat me up! So that’s what I did 😉 If you are planning to do something for this holiday season its highly recommended that you include this in your bake list. You will surely thank me 🙂 Until next time…


1. In a bowl add All purpose Flour, salt and Baking Powder and combine. Set aside.



2. Take zest of two oranges and juice them. Set aside the zest and fresh orange juice aside.


3. In another bowl add add butter at room temperature. Also add sugar and whisk it till everything is creamy.



4. Add eggs and continue to whisk till everything is light and fluffy.



5. Add Orange Zest and combine.


6. Now add dry ingredients to the wet and also add orange juice. Combine everything.



7. Add blueberries and fold inside the batter.


8. Grease a bundt pan or any pan you fancy. Dust it with dry flour. Preheat the oven to 180 degree Celsius for ten minutes. 


9. Pour the batter in the baking pan, remember to fill only 3/4th of it. Because you need to give it room to rise. Bake in the oven for 45- 50 minutes or until the toothpick comes out clean. If the cake is getting brown too fast tent it with aluminium foil and continue to bake at the same temperature.

10. While its baking in the oven you can prepare a glaze to pour. Add whipping cream in the bowl lightly whisk it add icing sugar, if its not sweet already and  add some orange zest. Combine together.



11. Add the glaze in a piping bag and make a very small cut in the tip. You dont need a nozzle for this.

12. When the cake has baked take it out of the oven and let it cool down completely before taking it out of the pan. When it’s at room temperature drizzle some glaze on top and serve.

Other festive things you can try: Gingerbread Man CookiesGreek Traditional Christmas Cookies , Chocolate Vanilla Marble CakePersimmon Rum CakeSorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting.


[yumprint-recipe id=’265′]


Vegan Chocolate Banana Cake

Who doesn’t like chocolate. And when this incredible flavour is infused with banana it becomes a divine combination. It doesn’t just end here..what if this combination is guilt free and vegan? Here’s new newest recipe of Chocolate Banana Cake which is eggless, butterless and also dairy free. I have used Flax seeds to make it rise and become fluffy. I had done another Eggless Whole Wheat Banana Bread with Melon Seeds earlier. But this recipe takes this bread to a new level of craziness.

Vegan Chocolate Banana Cake

The most enticing part of this bread was its texture. It was soft and gooey and almost melted in my mouth in its very first bite. The ripe unforgotten bananas were put to right use. My little one who is a picky eater devoured this greedily and barely allowed me to take photographs 🙂


1. Soak Flax seed Powder in water and set aside (Learn here how to make Flax seed powder). The mixture should become like a gel in some time.



2. Grease a baking pan and set aside. I am using a medium size bundt pan for this. Preheat the oven on 180 degree Celcius for 10 minutes.


3. In another bowl sift All Purpose Flour, Baking Powder and Baking Soda. Do you see the lumps in the baking powder? That is why we are sifting everything for a lump free airy flour.




4. This is how it looks after sieving.

5. Also sieve and add cocoa powder to the flour and gently combine. Set aside.



6. Mash overripe bananas with a fork and place in a mixing bowl. Add vegetable oil and combine. 



7. Add the flax powder gel to the bananas.

8. Add brown sugar or jaggery powder and vanilla extract. Give everything a good mix.



9. Add the wet ingredients to the dry ingredients and gently mix with the spatula. Do not over mix simple moisten the flour.



10. Pour this in the greased pan and bake on a preheated oven for 20-25 minutes on 180 degree celcius (Learn more about Oven temperatures and Conversions). The test of doneness is that the toothpick inserted will come out clean.

11. Let the cake cool down a little before taking it out of the pan. Invert the pan on a serving plate and gently tap to remove the cake. Slice and serve with your favourite cup of coffee or tea.

Related post: How to make Flax Seed Powder or meal?

Other cake and bread recipes you can try here : Apple Raisin Streusel Bread, Persimmon Rum Cake, Surprise Heart Inside Cake, Pumpkin Cake Rolls, Lemon Cake with Lemon Glaze, Eggless Orange cake with candied Orange Peel Filling, Wacky Vegan Chocolate Cake, Eggless Almond Vanilla Cake, Chocolate Vanilla Marble Cakecak.

Vegan Chocolate Banana Cake


[yumprint-recipe id=’160′]


The story of this Lemon Cake with Lemon Glaze begins here. My parents in law brought for us lemons from our lemon tree back in Faridabad. The tree is a special variety which bears seedless lemons and the fragrance of fresh lemons is to die for. They were in abundance and then the search began to put them to right use. Easy way would have been to make lemon pickle out of it. However, I had a lot pickle lying in the house sent by my mom earlier this year. I never wanted to hoard pickle while no one eats it. So I decided to this amazing cake which was on my to-do list for a very long time. 

The Cake has an interesting lemony flavour (what else you expect!! Silly me :p). If you have a hang of lemon cakes and have tasted lemon tarts and muffins then decide to do this cake. This could be a little overpowering for those who are expecting this to be an ordinary cake with a spec of lemon here and there.. umm no! It has a distinct tartness which I love!! 


1. Wash your lemons and pat them dry. Now remove the  green skin from the lemons known as zest. You can use a zester or simply grater for lemons. Do not use the yellow skin inside for that is known as rind and can be bitter in taste. Do not throw the zested lemons away.



2. Cut the lemons into half and squeeze out its juice. 

3. Grease or  Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment or wax paper.



4. In a bowl add butter, at room temperature and add castor sugar. Cream them together till sugar and butter become creamy.



5. Add Vanilla extract and crack in some eggs* (for eggless see tip below in notes). Whisk them together using a strong hand or electric whisk until it become frothy.




6. Add the lemon zest and combine. Set aside.

7. In a separate bowl add the All purpose Flour, salt and Baking powder.




8. Give them all a gentle mix and add little by little to the wet ingredients and mix.



9. Add lemon juice and combine. Do not over mix, just enough to moisten the dry ingredients.



10. Pour the batter in the greased baking pan and slightly flatten the top surface with a spatula.

11. Bake it in a preheated oven for 40-50 minute on 180 degree celsius or until the toothpick inserted comes out clean. Let it cool down for 15 minutes on a wire rack then remove it from the pan.


12. In the meanwhile sieve icing sugar or confectioner’s sugar in a bowl.

12. Add lemon juice to it until it has reached pourable consistency.



13. Let the cake cool down completely Pour the frosting over the top of the cake, allowing it to drip down the sides. 


14. Let the frosting dry before covering and storing. This cake will keep for several days in an airtight container.

You can try other cakes Wacky Vegan Chocolate Cake, Persimmon Rum CakeApple Raisin Streusel Bread, Pumpkin Cake Rolls, Surprise Heart Inside Cake, Chocolate Vanilla Marble Cake.


Last time I made this cake was for my Hommie’s Birthday in Mexico. That time I was a beginner. I still remember how I had rejoiced when it had come out soft and delicious. I wanted to make this again and was looking for occasions, And one day I just decided to heck to occasion I am gonna bake this without occasion! So here it was a delicious chocolate vanilla cake to quench my craving .

This recipe is simple, rich and sinful. If you are looking for an eggless, low calorie cake I must warn you, you are on the wrong page. You must look for Eggless Almond Vanilla Cake or Wacky Vegan Chocolate Cake or Eggless Banana Bread with Melon Seeds or Orange Cake with Candied Orange Peel Filling. This cake is buttery and for the very reason irresistible. 


1. Preheat your oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions). Grease a baking tin thoroughly with cooking oil and set aside.

2. In a bowl add some vegetable oil and butter at room temperature. (Learn how to bring butter at room temperature instantly).



3. Add sugar and cream them together using a whisk.



4. Add eggs and keep whisking till you get a pale yellow colour creamy batter. This till take good 5 minutes if you are using a hand whisk. 


5. Add vanilla essence and milk. Combine. Set aside.



6. In another bowl add All purpose Flour, Baking Powder and Salt.




7. Gently combine the dry ingredients using a spatula.


8. Add dry ingredients little by little to the wet ingredients and combine until everything is moistened. Do not over mix please.



9.  Pour 2/3 of the batter in the greased pan.


10. Add Cocoa powder in rest of the batter and mix well.



11. Pour the chocolate batter on top of the vanilla batter and cover the surface.

12. Use a toothpick or spatula to make random swirls for the marble effect. Do not go crazy.

13. Bake it in the preheated Oven for 1 hour and 15 minutes or until the toothpick inserted comes out clean. Let it cool completely before slicing the cake or it will crumble. You can ice if you like or just decorate the top with chocolate shavings. Serve with chocolate sauce.

You can try other cake  and sweet bread recipes from The Secret Ingredient : Eggless Almond Vanilla Cake, Wacky Vegan Chocolate Cake, Eggless Banana Bread with Melon Seeds , Orange Cake with Candied Orange Peel Filling, Persimmon Rum Cake, Apple Raisins Streusel BreadSpiced Raisins Bread, Pumpkin Cake Rolls.


[yumprint-recipe id=’130′]


I have never been fond of Orange Flavour specially the artificial flavour in ice lollies, squashes, sweet orange candies. But when I saw the recipe of this cake it enticed me. The recipe said it is made with fresh orange juice and candied orange peels. The idea itself was so inviting that I took a plunge and decided to bake this cake.

To my surprise the cake came out delicious, fluffy and moist in spite of being eggless. The most impressive thing about this cake was the center filling with candied orange peel. It  took this cake to the next level of deliciousness. Now you will understand why I chose this special cake for my 100th post on my blog 🙂 🙂


1. Make Candied Orange Peels and keep aside. You can follow this recipe. Grease a Bundt pan or any pan of your choice. Do not forget to dust it with flour so that the cake can come out easily after baking. Preheat your oven for 10 minutes on 180 degree Celsius. Learn More about Oven temperatures and Conversions.



2. In a bowl add All purpose flour, salt and baking powder. Combine  them together and keep aside.




3. In another bowl add melted butter and sugar, Whisk them together. You can even use an electric whisker,



4. Add Yogurt or curd and keep whisking together till everything is smooth and lump free.



5. Add Vanilla extract and combine.


6. Pour half of wet ingredients in dry ingredients and combine.


7. Add Orange juice and mix everything. Add rest of the flour mix and combine. 



8. Add little milk to make the batter runny. Gently mix until everything is moistened. Do not over mix.



9.Pour half the batter in a greased pan and spread the candied orange peel all over the surface.


10. Now pour rest of the batter on top of the candied peels.


11.Bake in preheated oven on 180 degree Celsius  for 40-50 minutes or until the toothpick inserted comes out clean. Let the cake cool down completely before you invert it on a tray. Otherwise the cake will break. Cut into slices and enjoy the delicious, moist orange cake.

You can even try our other cakes and breads like Apple Raisin Streusel Bread, Persimmon Rum Cake, Pumpkin Cake Rolls. You can learn how to make Candied Orange Peel at home.



[yumprint-recipe id=’102′]