I adapted this recipe from a Clementine Cake recipe from Mache magazine. A co-worker had made it & brought it in, I loved the moist sweet-tart combo so much, I immediately made it at home converting it into an eggless version. At that time I had a bag of clementines that were begging to be finished. This time I made the cake with oranges, with equally good results.
Here's how I made it:
1 cup Flour
1 tsp baking pwd
1/2 tsp baking soda
pinch of salt
1/4 tsp all spice pwd (all spice is a mix of cloves, cinnamon and nutmeg - can substitute or omit)
3 tbsp sugar
1 tsp vanilla essence
1/2 tbsp grated orange zest
7 oz. sweetened condensed milk
1/2 cup melted butter or veg. oil
1/2 cup freshly squeezed orange juice
First mix all the dry ingredients (from flour to zest) well in a big bowl.
Mix the condensed milk, butter/oil and orange juice in a separate bowl.
Then add the wet ingredients to the dry mix. Fold in gently. Pour into a cake pan and bake in a preheated 350F oven for 1/2 hour. Test by inserting a toothpick in the center. If it comes out clean, the cake is done.
Glaze - As the cake is baking, make the glaze by heating 1/3 cup freshly squeezed orange juice and 1/3 cup sugar until simmering. Do not heat on very high heat. Take off once it starts simmering.
Pour the glaze over the cake right after you take it out of the oven or when it is still hot and in the cake pan.
When it cools, slice and serve.
Updated 11/29/13 - I make this cake very often, below is a recent picture. I've dusted with some powdered sugar and garnished with orange peel cut into flower shape.