Fans of orange flavour will enjoy this Bundt recipe, especially the tangy orange marmalade glaze.
[cooked-sharing]
Directions
Preheat oven to 180°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
In a medium bowl, stir together flour, baking powder and salt; set aside.
In a large bowl, combine sugar and orange zest. Add butter and using an electric mixer on high speed, beat until mixture is light and fluffy – about 4 minutes.
Add eggs one at a time, beating well after each addition and occasionally scraping down sides of the bowl, until mixture is light and very fluffy – about 4 minutes longer.
In a 2-cup measuring cup, combine buttermilk and orange juice. Reduce speed to low. Add dry ingredients in thirds, alternating with buttermilk mixture and ending with dry ingredients.
Spoon batter into prepared pan.
Bake for 60-70 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).
Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.
Combine marmalade and orange juice in a small saucepan. Bring to a boil, reduce heat and simmer, stirring occasionally, until syrupy – about 3 minutes.
Strain glaze into a small pitcher or bowl; discard solids in strainer.
Pour glaze over cooled cake and let sit for at least 10 minutes before serving.
Ingredients
Directions
Preheat oven to 180°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
In a medium bowl, stir together flour, baking powder and salt; set aside.
In a large bowl, combine sugar and orange zest. Add butter and using an electric mixer on high speed, beat until mixture is light and fluffy – about 4 minutes.
Add eggs one at a time, beating well after each addition and occasionally scraping down sides of the bowl, until mixture is light and very fluffy – about 4 minutes longer.
In a 2-cup measuring cup, combine buttermilk and orange juice. Reduce speed to low. Add dry ingredients in thirds, alternating with buttermilk mixture and ending with dry ingredients.
Spoon batter into prepared pan.
Bake for 60-70 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).
Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.
Combine marmalade and orange juice in a small saucepan. Bring to a boil, reduce heat and simmer, stirring occasionally, until syrupy – about 3 minutes.
Strain glaze into a small pitcher or bowl; discard solids in strainer.
Pour glaze over cooled cake and let sit for at least 10 minutes before serving.