Monday, 14 February 2011

Moosewood Mondays: Orange Bundt Cake!

Do you smell that? Oranges! Not just oranges, but orange cake! One good thing about winter is that citrus is lush and fresh and in abundance. (And, fortunately for us Canadians, it seems to travel well).

This bundt cake takes advantage of winter's orange bounty in both the cake itself and the delicious glaze that seeps into it.

Great on its own and even better with a dollop of vanilla ice cream, Orange Bundt Cake will add a little sunshine to your day.

I made mine into Bundt minis (2 pans), the recipe works just as well with a whole bundt form. Enjoy!

Orange Bundt Cake
Adapted from Moosewood Cookbook by Mollie Katzen
from Kim at Stirring the Pot
Serves 12-16 (or 12 mini bundts)

Ingredients for the Orange Cake:

Butter for the pan (or spray)
1-1/2 cups (3 sticks) butter, softened
1-3/4 cup sugar
4 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1/2 teaspoons orange extract
3 cups flour
1 tablespoon baking soda
1/2 teaspoon salt
1 cup yogurt
1/2 cup orange juice

Ingredients for the Orange Glaze:
1/2 cup orange juice
1 to 2 tablespoons sugar
1 tablespoon lemon juice
2-3 tablespoons Orange Liqueur

Directions:
Preheat oven to 350F.  Butter a 10-inch tube or bundt pan.

In a large bowl, beat together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each.

Stir in the orange rind, vanilla, and orange extract.  Set aside.

In a separate bowl, whisk together the 1/2 teaspoon salt, 1 cup sour cream or yogurt, and the 1/2 cup orange juice.  Set aside.

Sift together the dry ingredients in a separate bowl.  Add this to the butter mixture alternately with the combined or yogurt and orange juice, beginning and ending with the dry ingredients.  Mix by hand after each addition - just enough to combine well.

Turn into the prepared pan.  Bake 50 to 60 minutes, or until a knife inserted all the way down comes out clean.  (If making mini bundts - use 2 pans of 6 and bake for approximately 20 minutes.) Cool for about 15 minutes, then invert onto a plate.  Allow to cool completely.

Combine the glaze ingredients in a small saucepan and bring to a boil.  Lower the heat and simmer uncovered for about 3 minutes.  Pour the hot glaze onto the cooled cake(s).  Let stand for at least 10 minutes before slicing so that the glaze has an opportunity to soak into the cake.

MoosewoodMondays