“I've been waiting and waiting (impatiently I might add) for 'cara cara' oranges to show up here locally at the natural food stores. Their season is short but...sweet! ;) My additions although optional are marked with an asterisk below. Sunset Magazine March 2013 issue.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • Batter
  • 1 cup butter, softened (*not* margarine!)
  • 1 14 cups granulated sugar
  • 3 large eggs
  • 12 teaspoon almond extract (*)
  • 2 oranges, ends trimmed, then cut into chunks and seeded (about 1 lb. total-save some zest for garnishing the finished cake)
  • 2 12 cups flour
  • 14 teaspoon salt
  • 14 teaspoon ground cardamom (*)
  • 14 teaspoon baking soda
  • 12 teaspoon baking powder
  • Glaze
  • 1 12 cups powdered sugar (I only used maybe 2/3 cup total)
  • 3 tablespoons fresh orange juice
  • 12 teaspoon orange blossom water (*)
  • Garnish
  • toasted almond, chopped (*)
  • orange zest

Directions

  1. Preheat oven to 325°. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead.
  2. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs (and almond extract if using.) Note: I used my KitchenAid stand up mixer to prep the batter.
  3. Whirl orange chunks in a food processor until mostly smooth but not puréed. Add the orange chunks to the batter and beat until blended.
  4. Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
  5. 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.
  6. Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
  7. Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.

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