Orange-Glazed Bundt Cake

Course : Cakes
Serves: 1
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3 cups sifted flour
2 cups white sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups salted butter -- softened
1/3 cup buttermilk -- room temperature
6 large eggs
2 teaspoons orange extract
2 tablespoons orange zest
1/4 cup orange juice
1/4 cup white sugar
1 tablespoon orange zest

Preparation / Directions:

Cake: Preheat oven to 350 degrees. Grease and flour a fluted bundt pan. With an electric mixer on low speed, blend flour, sugar, salt and baking powder. Add butter, buttermilk and 3 eggs, and beat on low until dry ingredients are moistened. Increase speed to high and beat 2 minutes. Scrape sides of bowl. Add orange extract and zest and mix on medium. Add remaining 3 eggs one at a time, and beat on high for 30 seconds after each addition. Pour batter in prepared pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Glaze: In a small saucepan, heat orange juice, sugar and zest over low heat. Stir until sugar dissolves. To serve: when cake is done, remove from oven and leave cake in pan. Poke holes in cake with a skewer. Pour half of glaze over cake and cool cake in pan 15 minutes. Invert on cooling rack. Brush top of cake with remaining orange glaze and cool to room temperature.


Nutritional Information:

1741 Calories (kcal); 31g Total Fat; (16% calories from fat); 72g Protein; 282g Carbohydrate; 1125mg Cholesterol; 1980mg Sodium

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