Guest Post: Orange Sunshine Cake

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Did you ever fall in love with a food photo?  I spotted this recipe on Facebook and fell in love with this Orange Sunshine Cake from Mary at The Egg Farm!  Aren’t her photos gorgeous and mouth-watering? I’m so grateful that Mary graciously agreed to share this recipe with us!  Thank you so much, Mary!

Cakes like this freeze nicely, so I’m thrilled to add this recipe to my freezable dessert collection! I can think of A LOT of family and friends that are going to love this cake!

the Egg Farm
Be sure to connect with Mary on her blog, Facebook, Twitter, and Pinterest!

Enjoy Mary’s Guest Post!
Cara Cara navel oranges look like other navels on the exterior, but their interior is a distinctive pinkish red, they have an exceptionally sweet flavor, and they’re seedless. In my opinion they are the best oranges for peel and eating plain that you will ever find. They are exceptional for use in sweet and savory recipes as well. I adapted a lemon loaf recipe to create my Sunshine Orange Cake.



I baked mine in mini loaf pans but a regular loaf pan or a bundt pan would work well too.




It is good glazed or plain.


The orange zest and juice along with the lemon juice in this recipe make it perfectly tangy and not too sweet. You can’t help but think “sunshine” when you eat this cake.

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  1. 1


    This cake looks scrumptious – so moist and delicious. I love that you can freeze it, but it would never make it to the freezer in this house. 😉

  2. 2


    This cake looks so good and I plan on making it, but would like to know how many minutes you baked your mini loaves. For me, this would be a good idea for little treats for company to take home when they come to visit.

  3. 3

    Jane says

    Hi Elizabeth,
    I would test the mini cakes around 20-25 minutes and continue cooking until a toothpick inserted in the center comes out dry.

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