Rating: 4 stars
27 Ratings
  • 1 star values: 4
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 13

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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
2 hrs 30 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

414 calories; calories from fat 36%; protein 4.9g; fat 17g; saturated fat 10g; carbohydrates 62g; fiber 2.4g; sodium 223mg; cholesterol 94mg.
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