Cake Recipes
Orange Soaked Bundt Cake
This simple Orange Soaked Bundt Cake packs a ton of orange flavor!
Ingredients
Cake
- 2 1/4 cups all-purpose flour; more for the pan
- 2 cups granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, softened; more for the pan
- 3/4 cup canola or other mild flavored oil (check for freshness before using)
- 1 1/2 tablespoons finely minced lemon zest (from about 2 lemons)
- 1 tablespoon vanilla extract
- 3/4 cup strained fresh orange juice
- 5 large eggs
Syrup and Glaze
- 1/2 cup frozen orange juice concentrate, thawed
- 1 tablespoon unsalted butter, melted
- 2 tablespoons dark rum
- 1 cup confectioners' sugar, divided
Instructions
- Heat the oven to 350 degrees F.
- Butter and flour a 10 inch tube pan or 12 cup Bundt pan.
Cake
- Sift the flour, sugar, baking powder and baking soda into the large bowl of a mixer and blend.
- Add the butter and mix on low speed until fine crumbs form.
- Mix in the oil, lemon zest, vanilla extract, and orange juice.
- Add the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.
- Pour the batter into the prepared pan and bake until a wooden pick inserted in the cake comes out clean, 45 to 50 minutes.
Syrup and Glaze
- While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum and 1/2 cup of the confectioners' sugar.
- When the cake is done, set the pan on a rack to cool for 5 minutes.
- With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places.
- Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
- Cover the remaining syrup with plastic and store at room temperature.
- When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
- Set the cake on a rack over a baking sheet and pour the glaze over the cake.
- Let stand for at least 10 minutes before slicing and serving.
Attribution
Posted by kdipaolo at Recipe Goldmine May 20, 2001.