SUNSET'S WHOLE ORANGE CAKE
In this spunky citrus cake, you chuck fresh chunks of orange-skin, pith, and juicy flesh-right in the food processor and blitz till only tiny flecks of skin remain. After mixing this pulpy orange slush into the batter, the cake that comes out is incredibly moist (and gets more so by the day), with a flavor that's marmalade-like but brighter, for people who prefer a bit of bitterness and complexity to straight sweet. And for those who don't, the glaze is a good distraction. Recipe adapted from Sunset Magazine and Stephanie Spencer.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat the oven to 325°F (165°C) with a rack positioned in the center. Butter a 10-cup (2.37L) Bundt pan. 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 until mostly smooth but not completely puréed. Spoon out 1 1/2 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. Scrapte the batter into the prepared pan and smooth the top.
- Bake until the cake is risen and firm to the touch, and a toothpick stuck in the middle comes out with just 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.
- Whisk together powdered sugar and orange juice in a small bowl. Once the cake is cool, spoon the glaze over the top. Let the glaze set, then slice cake and serve. Store any leftovers airtight at room temperature.
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