I make this cake often and it’s very popular with family and friends. The smell of the orange rind and juice permeates through the entire house. If the batter is beaten well, the texture will be soft and spongy.
Skill level: Easy
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Orange “Bundt” Cake
Velvet Edition: “Trademark” Recipe
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- 1 cup unsalted butter (softened)
- 2 cups sugar
- 5 eggs
- 1 cup orange juice
- Zest of 1 or 2 oranges
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon vanilla
- Bundt pan (greased and floured)
- Preheat oven to 350°.
- Grease bundt pan with butter or vegetable shortening. Do not use cooking spray. It does not work well. I’ve tried to use it several times thinking I didn’t spray enough on. But after baking the cake, I find I areas where the cake is stuck to the pan because the spray hasn’t coated it well.
- Flour the bundt pan after you’ve greased it and tap off the excess flour. If too much flour is left in the pan, it will not look nice once it’s baked and inverted.
- In a food mixer beat the butter and sugar until well combined, for about 5 minutes. This is a very important step. The color of the butter will lighten up and the texture of the batter will be more smooth.
- Add the eggs one by one, mixing after each addition and scraping the sides of the bowl. Make sure that the eggs are well incorporated with the butter mixer.
- Once the eggs have been added and mixed, add the orange juice and orange rind.
- Finally, add the flour, baking powder, vanilla and the orange juice. Mix until well combined.
- Pour batter into the prepared pan and place in the middle section of a preheated oven.
- Bake 45 to 50 minutes and test for doneness using a toothpick. When inserted, the toothpick must come out clean. If you are using a non-stick bundt pan (which I don’t recommend), the baking time will be much less.
- Invert onto a serving platter and serve.
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