Orange-Soaked Bundt Cake
Source: Fine Cooking - Issue No. 30
Yield: Serves 10
This amazingly moist and delicious cake is adapted from a favorite
family recipe of Bianca Henry, a New York pastry instructor. You'll need
a thin skewer to poke holes in the cake. Serve the cake garnished with
slices of peeled oranges macerated with a little sugar and rum.
RECIPE INGREDIENTS
For the Cake:
2 1/4 cups all-purpose flour; more for the pan
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 oz. (12 tablespoons) unsalted butter, softened; more for the pan
3/4 cup canola or other mild-flavored oil (check for freshness before
using)
1 1/2 tablespoons finely minced lemon zest (from about 2 lemons)
1 tablespoon vanilla extract
3/4 cup strained fresh orange juice
5 large eggs
For the Syrup and Glaze:
1/2 cup frozen orange juice concentrate, thawed
1 tablespoon unsalted butter, melted
2 tablespoon dark rum
1 cup confectioners' sugar, divided
DIRECTIONS
Heat the oven to 350 degrees F. Butter and flour a 10-inch tube pan or
12-cup bundt pan.
FOR CAKE: Sift the flour, sugar, baking powder, and soda into the large
bowl of a stand mixer fitted with the paddle attachment. Add the butter
and mix on low speed until fine crumbs form. Change to the whisk
attachment. With the machine running on medium speed, whisk in the oil,
lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at
a time and then increase the speed to high and whisk the batter until
light, about 3 min., scraping the sides of the bowl if necessary. Pour
the batter into the prepared pan and bake until a toothpick inserted in
the cake comes out clean, 45 to 50 min.
FOR SYRUP AND GLAZE: While the cake bakes, whisk together in a small
bowl the orange juice concentrate, butter, rum, and 1/2 cup of the
confectioners' sugar. When the cake is done, set the pan on a rack to
cool for 5 min. With a thin skewer, poke the cake all the way through to
the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup
over the cake and let stand for 1 hour before removing the cake from the
pan. (At this point you can wrap the cake in plastic and hold for up to
3 days at room temperature; in fact, the flavor only improves.) Cover
the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar
into the remaining syrup. Set the cake on a rack over a baking sheet and
pour the glaze over the cake. Let stand for at least 10 min. before
slicing and serving.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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