Honey cake with orange buttercream from Scandinavian Baking: Loving Baking at Home by Trine Hahnemann

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Notes about this recipe

  • Rutabaga on April 18, 2016

    The combination of spice cake and orange works surprisingly well. The cake is tender and fragrant, although I did have a few lumps. Next time, I will sift in the dry ingredients little by little, folding into the whipped sugar and eggs as I go, rather than adding them all at once. The orange buttercream and glaze are delicious, but make for a very rich, sweet dessert. If you prefer something more subtle, you could just top with the glaze, or use less buttercream. You could even eat the cake plain, perhaps for breakfast. Fully frosted,this cake would make a lovely special occasion dessert, especially in winter when oranges are in season.

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