Best Orange Soaked Bundt Cake Recipes
ORANGE-SOAKED BUNDT CAKE
This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum. From Fine Cooking, issue #30.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 350°F Butter and flour a 10-inch tube pan or 12-cup bundt pan.
- To make the cake-- Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minute.
- To make the 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 minute 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 1/2 hour; repeat with another 1/3 cup of syrup and let stand another 1/2 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 minute before slicing and serving.
Nutrition Facts : Calories 660.8, Fat 34.1, SaturatedFat 11.5, Cholesterol 145.4, Sodium 155.9, Carbohydrate 81.8, Fiber 1, Sugar 59.1, Protein 6.7
ORANGE SOAKED BUNDT CAKE
Steps:
- Directions Sift flour, sugar, baking powder and baking soda into a bowl. Add butter and mix on low speed until crumbs form. On medium speed slowly mix in the oil, lemon zest, vanill and orange juice. Whip in eggs one at a time and then increase speed to high and whip until light, about 3 minutes. Pour batter into a greased and floured 10'' tube pan. Bake at 350F for 45-50mins. SYRUP/GLAZE Whisk together orange juice concentrate, butter, rum and 1/2cup icing sugar. While still warm and in the cake pan; poke holes in the cake and pour 1/3cup of syrup over cake and let stand until cool. Remove from pan. When ready nto serve, whisk remaining 1/2cup icing sugar into remaining syrup. Pour over cake.
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