Sunset Magazine's Whole Orange Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Batter
- 1 cup butter, softened (*not* margarine!)
- 1 1⁄4 cups granulated sugar
- 3 large eggs
- 1⁄2 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 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cardamom (*)
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
-
Glaze
- 1 1⁄2 cups powdered sugar (I only used maybe 2/3 cup total)
- 3 tablespoons fresh orange juice
- 1⁄2 teaspoon orange blossom water (*)
-
Garnish
- toasted almond, chopped (*)
- orange zest
directions
- 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.
- 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.
- Whirl orange chunks in a food processor until mostly smooth but not puréed. Add the orange chunks to the batter and beat until blended.
- Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
- 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.
- Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
- Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.
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RECIPE SUBMITTED BY
COOKGIRl
United States