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    Moist and Delicious Whole Orange Bundt Cake

    Published: Jan 10, 2021 · Modified: May 5, 2023 by Audrey · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Whole Orange Cake: A moist rich bundt cake made with whole citrus fruit - peel and all. If you like marmalade you are bound to love this cake. 

    Whole Orange Bundt Cake is a moist Bundt cake bursting with orange flavor thanks to adding the whole orange, peel and all, to the batter and glaze.

    bundt cake on a plate topped with orange zest and text overlay "whole orange Bundt cake"

    If you like orange marmalade (I do, I do, I do!) this cake is right up your taste buds!

    It is bright, tart and orangey cake in both color and taste without the addition of artificial flavors or coloring.

    Serve it for a special brunch or dessert. No one needs to know how easy it is.

    What type of oranges should you use?

    What ever kind you like best! You can even use other citrus fruit.

    I have made it with navel oranges as well as tangerines. Though I peeled about half of the tangerines since they are smaller and have more peel than oranges.

    It would be gorgeous with blood oranges.

    For lemon, lime or other citrus you will probably want to adjust the amount of sugar as well. Or leave it extra tart.

    No matter the size of the fruit, slice it down the middle width wise to remove any seeds.

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    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

    bundt cake on a plate topped with orange zest and text overlay "whole orange Bundt cake"

    Recipe

    Print Recipe Pin Recipe

    Ingredients
     

    • 1 pound oranges or tangerines (2 large oranges, 6-8 tangerines)
    • 1 teaspoon baking soda (or other fruit wash)
    • 1 cup butter (softened)
    • 1 ½ cup granulated sugar
    • 3 large eggs
    • 2 ½ cups all purpose flour
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 ½ cup powdered sugar

    Instructions
     

    • Grease a 10 cup Bundt pan and preheat oven to 350° Fahrenheit.
    • Scrub the fruit with a brush dipped in baking soda to remove bacteria, wax coating, etc. and rinse thoroughly.
    • Slice oranges into large chunks, quarter the tangerines, and pulse in food processor until it is mostly smooth, but not completely pureed (you want the bits of peel!). Reserve at least 3 tablespoons juice for icing.
    • Cream butter and sugar in a bowl, beat in eggs one at a time. Add 1 ½ cups of orange pulp/peel and mix until blended. Add flour, salt, baking soda and baking powder and beat until smooth. Yes, it is supposed to be a thick batter.
    • Spread batter into prepared pan.
    • Bake for approximately 55 minutes. Cool pan on wire rack for 10 minutes then invert pan and allow to cool completely.
    • Combine, reserved juice, zest and enough powdered sugar to make a glaze. You want it thin enough to pour but not like a syrup that will just run off the cake. Drizzle over the cake and allow to set before serving.

    Notes

    Based on recipe from Sunset Magazine
    Instead of making the icing, you can zest a few tablespoons of the fruit and sprinkle that on top before serving.

    Sound fabulous? Share it!

    561 shares

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    Until next time, happy eating!
    ~Audrey

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    Reader Interactions

    Comments

    1. Michelle Higginbotham Conaway

      April 22, 2013 at 3:00 pm

      Oh my goodness! I've just got to try this. I love the lemon bundt cake but this sounds heavenly! Thanks for the recipe. I'm bookmarking it now.

      Reply
      • Administrator

        April 22, 2013 at 5:37 pm

        I love lemon too and am thinking of trying this whe I can find some Meyer lemons. Otherwise I'd probably have to boost the sugar a little.

    2. Radha

      January 11, 2021 at 6:51 pm

      Love it! I want a slice of it right now :-)Love the idea of using oranges with peel to create the marmalade effect. Amazing recipe!

      Reply
    3. Albertina

      January 15, 2021 at 3:46 am

      Loved this recipe, but I really wish that you should add estimated calorie counts! Thanks a lot for sharing the recipe.

      Reply
    4. Christie

      January 17, 2021 at 4:44 am

      This looks amazing! I'm a total citrus in desserts person and this one looks like it has plenty of citrus in there! Yum!

      Reply
    5. Christie

      January 17, 2021 at 4:46 am

      I find those "estimates" to be WAY off and not worth dealing with. I have them on my recipes for SEO purposes only, but the calorie counts are way off. It's best to input your ingredients into a nutrition counter.

      Reply
    6. Connie

      February 24, 2022 at 8:23 pm

      My cake come out with a hard outer crust. I took it out of the oven 10 minutes prior to your suggestion with the tooth pick test showing no crumb. The cake was moist with a taste and texture like orange flavored cornbread. Perhaps an oven at 325 degrees would have kept the outside from drying out. Please advise.

      Reply
      • Audrey

        February 25, 2022 at 5:57 pm

        Lowering the temp and lengthening the time is always an option.

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    Welcome, I'm Audrey, an avid "maker" that believes home made is better.

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