Best Glazed Orange Bundt Cake
This is the best glazed orange bundt cake and is delicious with hot or cold glaze, has a tender crumb and an exquisite fragrance.
Ingredients
Cake batter
- 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
Hot syrup
- 100 grams fine granulated sugar approximately 125 ml or 1/2 cup
- 125 ml orange juice approximately 1/2 cup
Cold glaze
- 125 grams confectioner's sugar, sifted approximately 250 ml or 1 cup
- 20 ml orange juice use less if it's too loose
Decoration
- Edible flowers
- 125 ml berries approximately 1/2 cup
Instructions
- 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.
Hot syrup
- 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.
Cold glaze
- 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.
Notes
- 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.
Nutrition
Serving: 75gCalories: 520kcalCarbohydrates: 82gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 99mgSodium: 175mgPotassium: 348mgFiber: 1gSugar: 55gVitamin A: 690IUVitamin C: 19.7mgCalcium: 125mgIron: 0.8mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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