Why you should serve Orange Whole Cake
I am in love with all things sweet; candies, preserves, ice creams and of course cakes in all their glorified tastes and sizes! Problem is not everyone is the same as me, some people prefer to have their cakes tangy.
If you are looking for a cake recipe that would suit everybody?s taste, then you are in for a treat. You can easily make a delectably-moist and fruity Whole Orange Cake that is perfect for any occasion and a delight to be paired with a cup of tea or coffee.
How to make Whole Orange Cake
Prep Time: 30 Mins
Total Time: 2 Hours 30 Mins
Yields: Serves 12
Cooking oil spray
1 cup softened butter
3 large eggs
1 1/4 cups granulated sugar
1 1/2 cups powdered sugar
2 1/2 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 oranges (1lb), seeded and quartered
2 tablespoons plus 1 tsp. orange juice
- Preheat oven to 325 ?. Grease a 10-cup (2.37L) Bundt pan using cooking-oil spray. In a blender or a large bowl with mixer, beat the butter and granulated sugar at medium speed until light and fluffy. Beat in the eggs one by one.
- Whirl quartered oranges in a food processor until smooth but not entirely pur?ed. Add 1 1/2 cups (355ml) orange mixture to the batter and stir until evenly combined. Mix the flour, salt, baking soda, and baking powder to the batter and beat just until smooth. Spread the
batter into the prepared pan and level the top.
- Bake for 55 minutes and wait until the cake has risen and has become firm to the touch. Wait until the toothpick stuck in the center comes out with just a few crumbs clinging to it. Cool the pan on a rack for 10 minutes and then invert cake onto the rack and allow to cool completely.
- Melt the powdered sugar in the orange juice. Drizzle glaze over your cooled cake. Let the glaze set before slicing the cake. Serve and enjoy!