Delicious Orange cake for a special occassion

[Guest guest]

* Exported from MasterCook *

 

Orange-Soaked Bundt Cake

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE CAKE:

10 oz. all-purpose flour -- (2-1/4 cups)

2 cups sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

6 oz. unsalted butter -- (12 Tbs.) softened

3/4 cup canola or other mild-flavored oil

1 1/2 Tbs. finely minced lemon zest -- (from about 2 lemons)

1 Tbs. vanilla extract

3/4 cup strained fresh orange juice

5 large eggs

FOR THE SYRUP & GLAZE:

1/2 cup frozen orange juice concentrate -- thawed

1 Tbs. unsalted butter -- melted

2 Tbs. dark rum

1 cup confectioners' sugar -- divided

 

Heat the oven to 350°F. 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. Change to the whisk

attachment. With the machine running on medium speed, whisk in the oil,

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 min., 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 min.

 

To make the syrup and glaze-- While the cake bakes, whisk together in a

small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the

confectioners' sugar. When the cake is done, set the pan on a rack to cool

for 5 min. With a thin skewer, poke the cake all the way through to the

bottom of the pan in about 100 places. Pour 1/3 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.

 

 

 

Poke 100 holes in the cake and then fill them up again with a tangy-sweet

orange syrup.

When ready to serve, whisk the remaining 1/2 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 min. before slicing and

serving.

 

 

Description:

" This amazingly moist and delicious cake is adapted from a favorite

family recipe of Bianca Henry, a New York pastry instructor. You'll

need a thin skewer to poke holes in the cake. Serve the cake garnished

with slices of peeled oranges macerated with a little sugar and rum. "

Source:

" Fine Cooking Magazine web site "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1249 Calories (kcal); 68g Total Fat; (49% calories from fat);

17g Protein; 141g Carbohydrate; 267mg Cholesterol; 176mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit;

13 Fat; 2 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0