Whole Orange Bundt Cake
Rating
In this recipe, the whole oranges blended into a sherbet smoothie add a hint of marmalade-like bitterness, but the sunshiny orange flavour and bright sweetness continue to shine through.
Ingredients
- 2 sticks (225g) unsalted butter, softened, plus more for the pan
- 1¼ cups (250g) granulated sugar
- 3 large eggs
- 2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
- 2½ cups (315g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- 2 tsp baking powder
- 1½ cups (185g) confectioners’ (icing) sugar
- 2 Tbsp plus 1 tsp freshly squeezed orange juice, from half an orange
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C) with a rack positioned in the centre. Butter a 10-cup (2.37L) Bundt pan very well. Dust the pan with flour and tap out the excess. In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy. Beat in the eggs one by one.
- Pulse orange chunks in a food processor or high-speed blender until mostly smooth but not completely puréed. Spoon out 1½ cups (355ml) of the pulpy orange mixture and add to the batter, then beat until blended. Add the flour, salt, baking soda, and baking powder and beat just until smooth. Scrape the batter into the prepared pan and smooth the top.
- Bake until the cake is risen, golden, and firm to the touch, and a toothpick stuck in the middle comes out with just a few crumbs clinging, about 55 minutes. Cool the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.
- For the glaze, whisk together confectioners’ (icing) sugar and orange juice in a small bowl, then taste and adjust the consistency to taste (if you’d like it thicker, add more confectioners’ sugar; thinner, add more orange juice or milk). Once the cake is cool, spoon the glaze over the top, letting it drip down the sides. Let the glaze set, then slice cake and serve. Store any leftovers airtight at room temperature or on a covered cake stand.
