Orange Raspberry Cake With Orange Rum Glaze

Last week was a nightmare around here when it came to healthy eating. We ate out or ordered take out six out of seven days. Even my plans to make a beautiful, healthy dinner to welcome Spring fell through and we ended up ordering pizza. I still wanted to do something to mark the official end of winter, though, so I decided to bake a cake.

Given my lack of desire to cook, it had to be easy. And quick. And it had to make me feel springy. There was a bag of frozen raspberries in the freezer I decided I needed to use up, so the other requirement was that it had to be a raspberry cake. A few short minutes with Google landed me the perfect cake.

orange raspberry cake

This cake is quick, easy, and delicious. I made some adjustments to it to suit what I had in the house, and it came out great. This is definitely a cake I plan to make again.

Adapted from Royal Raspberry Cake at Eighty Twenty.

Orange Raspberry Cake With Orange Rum Glaze

Orange Raspberry Cake With Orange Rum Glaze

Prep Time
20 minutes
Cooking Time
45 minutes


    For the cake:
    • 10 ounces raspberries, frozen
    • 1/3 cup butter
    • 1 cup sugar
    • 1 egg
    • 1/4 teaspoon orange oil
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1 cup milk
    For the glaze:
    • 1/2 cup powdered sugar
    • 1 tablespoon milk
    • 1 tablespoon rum
    • 1/8 teaspoon orange oil


      For the cake:
      1. Put the frozen raspberries into a sieve over a bowl or in the sink and allow them to thaw. They don't have to be completely thawed; just enough that the don't stick together.
      2. Preheat oven to 350°. Cream together the butter and sugar until it's fluffy and light yellow. Add the egg, orange oil, and vanilla and mix to combine.
      3. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the egg mixture in three stages, alternating with the milk.
      4. Stir in the raspberries by hand and spoon the batter into a 1 quart buttered ceramic tart pan. (You could use a regular cake pan, but I wanted kind of a flattish cake.)
      5. Bake 35-45 minutes, until a cake tester inserted into the middle comes out clean.
      For the glaze:
      1. While the cake is cooling, whisk together the glaze ingredients. Remove the still-warm cake from the pan and set it on a rack. Drizzle the glaze over the warm cake and allow to cool.


      • Be sure the egg and butter are both at room temperature.
      • If you don't have orange oil, use a tablespoon of orange zest in the cake and about a half-tablespoon in the glaze.