Cara Cara Orange Bundt Cake Recipe

2018-10-01

A Bundt Cake is not associated with a single recipe. It is any cake baked in a Bundt pan – a mold that features a distinctive ring shape. The shape of the pan helps baked goods to cook evenly, and creates a unique circular cake in the end.

Bundt pans weren’t popular when they were first introduced to the public. They only gained popularity after a prestigious contest was won using one of these circular pans. The Bundt pan, which was created by the Dalquist brothers and engineer Don Nygren, was first produced in 1950. But it wasn’t until sixteen years later when, in 1966, a cake named “Tunnel of Fudge” baked in a Bundt Pan by Ella Helfrich, won second place at the annual Pillsbury Bake-Off, and earned Ella $5,000.

Cara Cara is a Navel Orange discovered as a natural mutation on a Washington Navel Tree in 1976 at Hacienda Cara Cara in Venezuela. It was first brought to Florida, then introduced to California where it was well received. This cake combines the zesty flavor of Cara Cara Navel Oranges with the even-cooking genius of the Bundt Pan to create a fantastic dessert that is both delicious and beautiful.

How to make Cara Cara Orange Bundt Cake

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Yields: 16 servings

Ingredients 

Bundt Cake

  • 2 sticks (8 oz) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 3 cups (15 oz) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup fresh Hale Cara Cara orange juice
  • Grated zest of one Hale Cara Cara orange

Orange Glaze

  • 3 cups confectioners’ sugar
  • 2 tbsp fresh Hale Cara Cara orange juice
  • 2-3 tbsp buttermilk
  • Grated zest of one Hale Cara Cara orange

 Directions

  1. Preheat oven to 350ºF.
  2. Preparing the Bundt Pan: Brush the entire inside surface of the pan with butter while ensuring you get into every corner. Liberally dust the pan interior with flour, then tap upside-down to remove excess.
  3. Making the cake: Add butter and sugar into a mixer then beat until you get a light and fluffy mixture. Add eggs one at a time, mixing in between each addition. Scrape the bowl sides using a rubber spatula when needed.
  4. In a separate medium bowl, combine and whisk together flour, baking powder and salt.
  5. Set the mixer speed to low. Add the flour mixture and orange juice to the mixing bowl in turn. Add one-third of flour mixture followed by half of the orange juice then mix only to incorporate after each addition. Do repeatedly until last batch of flour is incorporated. Add the orange zest. Beat until just barely mixed then remove bowl from mixer and use a spatula to mix in the last bits of flour from the sides.
  6. Scoop and scrape the batter into the prepped Bundt pan then smooth the top. Bake for 60 minutes or until a wooden toothpick or skewer inserted into the middle comes out clean. Remove the cake from the oven and let rest for 10 minutes. Place your cake plate on top of the Bundt Pan, then flip the pan and plate over so the plate is on the bottom and the Bundt Pan is upside-down on the plate. Allow the cake to cool undisturbed for 25 to 30 minutes. As the cake cools, it will fall from the pan onto the plate below. Once cooled, gently lift the pan to be sure that the cake has released. If it is still adhered to the pan, tap the Bundt Pan with a wooden spoon to release the cake the rest of the way.
  7. Allow the cake cool completely then mix together the glaze ingredients until smooth. The glaze should flow slowly from a spoon. If needed, add the 3rd tablespoon of buttermilk. Drizzle the glaze over the top of the cake by moving the spoon back and forth from the outside to the center of the cake.
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