This lusciously moist Whole Orange Bundt Cake is simple to make and bursting with orange flavor since you do not bother to peel the oranges before adding to the batter. Just chop them up peel and all!
This is a moist dense Bundt cake, akin to a pound cake, with the peel in the cake. If you like marmalade (I do, I do, I do!) this is one to check out. It is tangy but not overly sweet.
I have it on good authority (my mother) that this goes very well with rainbow sherbert.
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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.
- 1 pound oranges or tangerines 2 large oranges, 6-8 tangerines
- 1 teaspoon baking soda or other fruit wash
- 1 cup butter softened
- 1 1/2 cup granulated sugar
- 3 large eggs
- 2 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cup powdered sugar
- Grease a 10 cup Bundt pan and preheat oven to 350 degrees.
- Scrub the fruit with a brush dipped in baking soda to remove bacteria, wax coating, etc. and rinse thoroughly. Zest approximately 1 teaspoon of peel and reserve for the icing. 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 1/2 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.
Based on recipe from Sunset Magazine