I've been a huge fan of Tuesdays with Dorie (TWD) posts for several years. You could say that I'm a long time reader, first time poster.
Last week, I decided to give it a go and make the Orange Spice Cake from Baking with Dorie for December. This is a very easy recipe, perfect for the busy holiday season. It went together quickly and easily in one bowl. After reading others' posts (thank you all!), I decided to make a few tweaks to the recipe. For the spices, I used 1/2 t. ginger, 1/2 t. cinnamon, plus a few pinches each of ground cloves and allspice. As others mentioned, the spices are pleasantly subtle. I might consider a bit more cinnamon the next time I make this. The orange zest added a lovely flavor and fragrance.
I realized when making this cake that I have two very different loaf pans. I chose to use one that is wider and more shallow. Based on my pan choice, I took the cake out of the oven at 62 minutes versus the recommended 70-75 minutes. I probably should have taken it out even sooner because the bottom was relatively dark.
I'm not much of a marmalade fan so I followed another baker's lead and used a simple icing sugar glaze. As with Dorie's marmalade glaze, the coating helped keep the cake fresh. We ate the last piece six days after I baked the cake and it was still moist. The cake has a nice, bouncy texture like a classic pound cake. My family really enjoyed it and I will definitely make it again in the future.
I recommend that everyone pick up a copy of Dorie's book, Baking with Dorie, and make this cake. Post your results on Tuesdays with Dorie.