ORANGE GLOW BUNDT CAKE
Make and share this Orange Glow Bundt Cake recipe from Food.com.
Provided by Mami J
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter 12 cup bundt pan.
- Prepare cake:.
- With an electric mixer beat the cake mix with the water, oil and eggs, adding the orange zest to batter. Pour into prepared pan and bake 35-45 minutes or until tooth pick inserted in center comes out clean.
- Meanwhile, make syrup:.
- Heat orange juice, sugar and Tabasco sauce in a medium saucepan. Bring to a boil and reduce heat; simmer uncovered for 5 minutes. Remove from heat, and reserve 1/4 cup of this syrup for glaze.
- Remove cake from oven. With a wooden skewer, poke holes in cake in several places, without removing it from pan. Spoon the syrup evenly over cake. Cool cake in pan 10 minutes.
- Carefully invert cake onto a wire rack to cool completely.
- Combine reserved syrup and confectioner's sugar in a small bowl until smooth. Place cake on a platter and spoon glaze over cake to decorate. Garnish with orange peel curls, if desired.
Nutrition Facts : Calories 352.2, Fat 12.4, SaturatedFat 1.9, Cholesterol 53.7, Sodium 309.1, Carbohydrate 57.6, Fiber 0.6, Sugar 41.8, Protein 3.6
ORANGE GLAZED BUNDT CAKE
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
Nutrition Facts :
ORANGE BUNDT CAKE
This pretty cake comes together quickly with a boxed mix. Fat-free mayonnaise replaces the heavy oils, and the citrus glaze is always a hit. -Deborah Williams of Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Pour batter into pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.
Nutrition Facts : Calories 257 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 353mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
BLOOD ORANGE & OLIVE OIL BUNDT CAKE
Using a bundt tin, gives a stunning effect to this zesty cake with light olive oil sponge and decadent white chocolate and blood orange glaze
Provided by Edd Kimber
Categories Dessert, Treat
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 2.5-litre bundt tin with the cake release spray or butter.
- Put the sugar, eggs and zest in a large bowl and whisk with an electric hand whisk for about 10 mins until thick and pale. With the mixer on medium-low speed, pour in the juice and oil, mixing until fully combined. Sieve the flour into the bowl and whisk until just combined to a smooth batter. Pour into the prepared tin, place on a baking tray and bake in the oven for 35-40 mins or until a skewer inserted into the cake comes out clean. Allow to cool for 5 mins before carefully turning out onto a wire rack to cool completely.
- To make the glaze, put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Once the chocolate has melted, pour in the blood orange juice and stir to combine. Remove the bowl from the heat and leave to cool, then chill until the glaze is thick but still pourable. Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the sides. Sprinkle the orange zest over to finish. Will keep in an airtight container for 3-4 days; can be frozen for up to 3 months.
Nutrition Facts : Calories 340 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LISA'S ORANGE BUNDT® CAKE
This Bundt® cake is quick and easy and packed with orange flavor.
Provided by Lisa Jackson
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 56 g, Cholesterol 34.8 mg, Fat 11.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 103 mg, Sugar 39.3 g
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