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.
1poundoranges or tangerines2 large oranges, 6-8 tangerines
1teaspoonbaking sodaor other fruit wash
1 ½cupgranulated sugar
2 ½cupsall purpose flour
1 ½cuppowdered sugar
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.
Based on recipe from Sunset MagazineInstead of making the icing, you can zest a few tablespoons of the fruit and sprinkle that on top before serving.