It took me a while to figure out what bundt cake to make for May. I decided on a citrus flavor. I thought it was delicious and could have eaten the entire cake. I didn’t think the guys liked the cake so I took it to work. Eric just told me he had a piece and really liked it and I didn’t give him a chance to say anything! I was unaware of this and brought it to work and gave Kent the other half to bring to his work. Our co-workers enjoyed it, that is for sure. Next time I better check before sharing…oops!
Orange Soaked Bundt Cake
(adapted slightly from original recipe)
Ingredients for the cake;
2 1/4 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
12 Tablespoons butter, softened
3/4 cup canola oil or other mild flavored oil
1 1/2 Tablespoons orange zest (2 oranges should work. You can also use lemons.)
1 Tablespoon vanilla extract
3/4 cup strained fresh orange juice (you could use bottled orange juice)
5 large eggs
For the syrup & glaze
1/2 cup frozen orange juice concentrate, thawed
1 Tablespoon butter, melted
2 Tablespoons dark rum (I had this on hand because it is great for Tiramisu!)
1 cup confectioners sugar, divided
Heat oven to 350 degrees. Prepare bundt cake pan by spraying with oil (or use butter) and coat with flour
To make the cake
1. Sift the flour, sugar, baking powder and soda into the large bowl of a stand up mixer fitted with the paddle attachment.
2. Add the softened butter and mix on low speed until fine crumbs form.
3. Change to whisk attachment.
4. With the machine running on medium speed, whisk in the oil, orange zest, vanilla extract and orange juice.
5. Whisk in 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 (it will be).
6. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, about 45-50 minutes.
To make the syrup and glaze
1. While the cake bakes, whisk together in a small bowl the orange juice concentrate, melted butter, rum and 1/2 cup of the confectioners sugar. (With confectioners sugar, you may want to sift before adding to liquid. It will dissolve nicely but works better if you sift.)
2. When the cake is done, set the pan on a rack to cool for 5 minutes.
3. With a thin skewer, poke the cake all the way through the bottom of the pan in about 100 places.
4. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
5. You can put in fridge until ready to serve.
6. When ready to serve, whisk the remaining 1/2 cup confectioners sugar into the remaining syrup.
7. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for 10 minutes before slicing and serving.