Sunset Magazines Whole Orange Cake Recipes
SUNSET MAGAZINE'S WHOLE ORANGE CAKE
I've been waiting and waiting (impatiently I might add) for 'cara cara' oranges to show up here locally at the natural food stores. Their season is short but...sweet! ;) My additions although optional are marked with an asterisk below. Sunset Magazine March 2013 issue.
Provided by COOKGIRl
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead.
- In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs (and almond extract if using.) Note: I used my KitchenAid stand up mixer to prep the batter.
- Whirl orange chunks in a food processor until mostly smooth but not puréed. Add the orange chunks to the batter and beat until blended.
- Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
- Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
- Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
- Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.
Nutrition Facts : Calories 399.9, Fat 16.8, SaturatedFat 10.2, Cholesterol 87.2, Sodium 243.7, Carbohydrate 58.8, Fiber 1.2, Sugar 38, Protein 4.7
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