Every good cook needs a nice moist, dense cake in his or her repertoire. This one--loaded with orange flavor and tender flecks of peel, and not too sweet--is perfect for brunch as well as dessert.
1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups powdered sugar
2 tablespoons plus 1 tsp. orange juice
How to Make It
Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.
This is a treasure of a recipe if you're looking for novel and flavorful. There is nothing boring about this cake. I've made it twice and cut the sugar WAY down; but I often cut sugar in desserts by 25-75%. I love the idea someone posted to use a chocolate glaze. Yum!!
Okay, I know my way around a kitchen . I've been around the stove a time or two. When I read this recipe I thought, " TD you need this cake . It's orange, it's moist. " So I gathered ingredients, preheated, turned on the oven and pulled out my wife's burnt orange, bundt cake pan, which had not been used since 1974. I followed the recipe to the letter. Well, almost to the letter. When adding the oranges , I used blood oranges from the trees in our yard and I peeled them. In reading other reviews , it seems that many used the " whole" orange ...peel and all. I am a big fan of the orange peel but it is my feeling that the white pith , while nutritious , can be bitter. So I used only the flesh. I also opted to use only 3/4 cup of confectioners sugar for the glaze and was judicious with it's use. The cake was good... my wife thought really good. The batter was not too thick . The cake rose pretty well. It tasted very " orange-ish ". I would make it again maybe I'll use grapefruit or lemon.
Disappointed. Cake did not rise very high, maybe 1-1/2 inch? Ive made bundt cakes for years and they are beautiful in presentation. im taking this this to our family potluck for Labor Day. Its good thing its family, otherwise this dessert would be staying home. Other whole orange cakes I've made come out fine. Sunset recipes are usually foolproof.
Again, I'm really disappointed.
My very favorite cake! It's like a hug from my Mom. I have memorized the recipe. I use white whole wheat flour with no problem. The pan is important -- a non-stick pan seems to work best for me. It is also important not to puree the oranges too much. I just pulse them. You want 1/4"-1/2" chunks. I measure the oranges into the batter, but if I don't have much left over, I toss everything in. Finally, I love sweets, but I prefer this one unglazed. I'm thinking I might try a little dark chocolate or chocolate espresso glaze with it one day...if you haven't had a good experience with this cake, I am so sorry. I hope you will give it another try with all of these wonderful reviews in mind...or I'll gladly make you one! ;)
I've made this cake twice and everyone has loved it. I didn't change the recipe at all. I do use homegrown navel oranges that are probably juicier and sweeter than you can buy. It's a dense cake and it gets better each day.
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