Orange, Pecan Olive Oil Cake

Typically I am not much of a dessert person, unless of course it is popcorn. Then all bets are off, and I will devour it all. However, when we have company over, I do make desserts. And I love making them for my weekly coffee cart too. I just can’t have them around because I will eat them, and I am already way too fat as it is. However, I digress. Back to my topic for the day, my orange, pecan and olive oil cake.

On the first night of Karen and Lori’s visit, not only did I make chicken saltimbocca, Chicken Saltimbocca, but I also made a deliciously light cake made with oranges, Grand Marnier, orange juice, pecans, and olive oil. I also added another secret ingredient that I will share with you as well. In fact, the cake was inspired by this new “secret” ingredient. 🙂

Let me take you back just a bit first to give you the scoop. 🙂 A few days before Karen and Lori arrived, Julia and Bruce came over and we enjoyed each other’s company over a Southwestern steak salad and fun and games. Southwestern Succotash and Steak Salad Julia is ALWAYS so sweet and thoughtful, and she brought some yummy gifts with her. She gave me a sample pack of Tabasco, from their recent touring of the Tabasco plant in Louisiana, as well as some pecan oil.

As soon as I saw the pecan oil, I already knew I was going to make a cake with it. I just had to find a good recipe that would highlight this delicious novelty, and find it I did too. Of course I took a recipe I found and added my own personal touches to it. As you all know, that’s just what I do. 🙂

Orange, Pecan and Olive Oil Cake

1 cup olive oil

1/3 cup pecan olive oil

3 large eggs

1 1/4 cup milk

1 1/2 tsp orange zest

1/4 cup orange juice

1/4 cup Grand Marnier

1 3/4 cup sugar

2 cups flour

1 1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup chopped pecans

orange slices, pecan halves and powdered sugar for the topping

Preheat the oven to 325* F or 165* C.

Spray a 9 inch cake pan with cooking spray then line the bottom with parchment paper.

Mix the oils, sugar and eggs together until creamy. Add the orange juice and Grand Marnier, and mix well.

Combine the dry ingredients and mix together well. Add 1/2 the flour mixture into the eggs, mix, then add 1/2 the milk and repeat until everything is incorporated.

Add the chopped pecans and gently fold into the batter. Pour into the prepared cake pan. The batter is supposed to be a thin batter.

Bake for about 75 minutes or until the cake is golden brown and set in the center and a toothpick inserted in the middle comes out clean.

Allow the cake to cool completely before removing it from the pan and topping with a dusting of powdered sugar, orange slices and pecan halves. Then slice it up and share with friends. This cake was most definitely light and delicious with hints of orange in every bite.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.