• Preparation Time 15 minutes
  • Baking Time 55 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Batter
  • ¾ cup Vegetable or Canola Oil
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 tbsp grated orange zest (optional)
  • 1 tsp vanilla extract
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp cardamom
  • 1 cup unflavoured yogurt or buttermilk
  • Caramel Glaze
  • ½ cup butter
  • ½ cup packed brown sugar
  • 3 tbsp 10% or 35% cream
  • ¾ cup icing sugar

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease a 10” (4L) tube pan.
  • Beat oil and sugars in large bowl until combined. Add eggs, one at a time, and beat well. Add orange zest and vanilla.
  • Combine flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and cardamom in a separate medium bowl. Add to egg mixture, alternating with yogurt, beginning and ending with flour mixture. Mix just until combined.
  • Pour into prepared pan.
  • Bake in preheated oven 50 to 55 minutes or until a toothpick inserted into cake centre comes out clean.
  • Glaze: Melt butter in a small bowl. Add brown sugar and cook over low heat in medium saucepan, stirring occasionally 2 to 3 minutes. Add cream, stir to combine and bring mixture to a boil. Remove from heat and cool for 5 minutes. Add icing sugar, a little at a time, stirring until smooth. If icing is too thick just thin out with 1 to 2 tsp (5 to 10mL) milk.


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