Orange-Soaked Bundt Cake

Recently when I saw this recipe I tried it and we really

loved this amazingly moist cake.... The

cake has a good orange flavor and is very moist.... both flavor and moistness improves

with time..... I made some changes from the original recipe, the amount of oil in

the original seemed a little too much for me so I reduced it to ½ cup, I used

orange zest in the cake not lemon zest and for syrup I used fresh orange juice

not frozen.... It was a really good cake and the best part is you can make it 2

or 3 days ahead of time if you are planning a party and the cake tastes

wonderful after 2 days.....

For

the cake:

Method:

Heat

the oven to 350°F / 180°C. Butter and flour a 10-inch tube pan or 12-cup bundt

pan.

To

make the cake ~ Sift

the flour, sugar, baking powder, and soda into the large bowl of a stand mixer

fitted with the paddle attachment. Add the butter and mix on low speed until

fine crumbs form. With the machine running on medium speed, whisk in the oil, orange

/ lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a

time and then increase the speed to high and whisk the batter until light,

about 3 minutes, scraping the sides of the bowl if necessary. Pour the batter

into the prepared pan and bake until a toothpick inserted in the cake comes out

clean, 45 to 50 minutes.

To

make the syrup and glaze~ While

the cake bakes, whisk together in a small bowl the orange juice concentrate,

butter, rum, and ½ cup of the confectioners' sugar. When the cake is done, set

the pan on a rack to cool for 5 minutes. With a thin skewer, poke the cake all

the way through to the bottom of the pan in about 100 places. Pour ⅓ cup of the

syrup over the cake and let stand for 1 hour before removing the cake from the

pan. (At this point you can wrap the cake in plastic and hold for up to 3 days

at room temperature; in fact, the flavor only improves.) Cover the remaining

syrup with plastic and store at room temperature.

When ready to serve, whisk the remaining ½ cup confectioners'

sugar into the remaining syrup. Set the cake on a rack over a baking sheet and

pour the glaze over the cake. Let stand for at least 10 minutes before slicing

and serving.

Did You Enjoy this Recipe?

more such recipes in your inbox