My best glazed Orange Bundt cake is a pound cake that is pure sunshine. Loaded with intense orange flavor from both the juice and peel of sweet navel oranges, this Cape Malay orange cake recipe tastes equally delicious with the hot or cold glaze.
My mother and her sisters each had their own way of making an easy moist pound cake recipe and it was one of my late mother’s favorites. She had fond memories of my grandfather baking his old fashioned orange pound cake tray bake on a Sunday afternoon while my grandmother rested.
My favorite scent in the world is the fragrant and aromatic oil contained in the zest of sweet ripe navel oranges… that aroma you smell when you peel an orange and the little droplets of citrus essential oils are released into the air. Sadly, I am highly allergic to that delicious orange oil and have not peeled an orange since my teens.
Many years ago one of my colleagues asked why I always bought oranges in the morning, but never ate any myself. When I mentioned how allergic I was to that burst of orange oil he made a point of peeling one for me whenever we had oranges. I always remember his kindness whenever I smell the scent of oranges now.
When I first came to Dubai I made this orange old fashioned pound cake recipe to share with my colleagues because they asked to taste something that reminded me of home. One colleague who doesn’t like cake or sweets in general, fell in love with the Best Glazed Orange Bundt cake with the hot glaze, and I have to bake it at least once every year for him.
Another colleague mentioned recently that he absolutely loved my old fashioned orange bundt cake and that it was the ‘best moist orange cake recipe in the world’. Since then he tried ordering or buying it whenever he saw moist orange or lemon cake in a bakery or on a cafe menu, but always found those versions to be dry and tasteless.
He has given up trying to find anything close to it and declared that he will wait until whenever I make my glazed Orange Bundt cake so that he can eat a slice or two.
For a variation you can add 125 ml of dried cranberries to make a delicious cranberry orange bundt cake over the festive season.
This recipe is adapted from the Butter cake recipe from the Snowflake Tested Recipes file (year unknown, but probably around 1990) and was updated here on 16/04/2016.
For more cakes please check out the recipes below:
- Gluten free Orange and Almond cake.
- Decadent Chocolate cake with ganache frosting.
- Carrot and Beetroot cake.
- Bittersweet citrus semolina and almond cake
- Rose cupcakes with white chocolate ganache.
Best Glazed Orange Bundt Cake
- 250 grams butter, lightly salted (at room temperature)
- 345 grams sugar (fine granulated, approximately 435 ml or 1 ¾ cups)
- 4 large eggs
- 5 ml vanilla extract (approximately 1 teaspoon)
- 420 grams cake flour (approximately 750 ml or 3 cups, packed)
- 25 ml baking powder (approximately 5 level teaspoons)
- 2 oranges (rind finely grated)
- 190 ml orange juice (from the above oranges, approximately 3/4 cup)
- 60 ml milk (approximately 1/4 cup)
- 100 grams fine granulated sugar (approximately 125 ml or 1/2 cup)
- 125 ml orange juice (approximately 1/2 cup)
- 125 grams confectioner's sugar, sifted (approximately 250 ml or 1 cup)
- 20 ml orange juice (use less if it's too loose)
- Edible flowers
- 125 ml berries (approximately 1/2 cup)
- Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
- In the bowl of a stand mixer or with an electric hand beater, beat together the butter and sugar until light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
- Sift the flour and baking powder together at least three times. Alternately, whisk in a bowl until all the dry ingredients are combined and aerated.
- Add the eggs to the butter and sugar mixture one at a time, and beat thoroughly between each addition.
- Add the vanilla extract and ensure that you scrape the bottom and sides of the bowl to mix in all the butter and sugar at the bottom and sides.
- Remove the bowl from the mixer and fold in the flour in three parts alternately with the orange juice and lastly the milk.
- Fold in the grated rind of two oranges.
- Spoon into a greased bundt baking tin and bake for 40 minutes. It may require a shorter baking time if you are using a fan assisted oven. You can use the same batter for cupcakes and they will take about 12 minutes.
- Boil together the fine granulated sugar, orange rind and orange juice until thick and syrupy at least 5-7 minutes.
- Pour over the warm cake when it has finished baking and return to the oven for 5 minutes to set the syrup.
- Removed the cake from the oven and use a thin blade knife or smalll offset spatula to loosen the edges of the cake.
- Let the cake cool in the bundt pan for 10 minutes before trying to remove it, or it may break apart.
- Ensure that you have loosened the cake sufficiently and place the serving plate over the pan.
- Invert the cake tin over the plate and give it one or two gentle shakes to ensure the cake comes loose from the bottom and sides.
- Mix together the confectioner's sugar and orange juice until it is smooth with no lumps.
- When the cake is cool but not cold, spoon over the cold glaze. The residual heat will melt the cold glaze and make it less sugary and more silky.
- Use the back of a spoon to rub the glaze on the inner walls of the center of the cake before adding the berries.
- Decorate with edible flowers.
- You may use either the hot syrup or the cold glaze, but I prefer using both.
- For a variation you can add 125 ml of dried cranberries to make a delicious cranberry orange bundt cake over the festive season. Toss it in 5 ml of the cake flour in the recipe before adding to the cake mixture. This will prevent it from sinking to the bottom of the cake.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
This recipe was first published on 17/04/2016 but has since been updated.
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