Wednesday 24 April 2013

Orange-Soaked Bundt Cake

Orange Bundt Cake Recipe

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.....

Recipe for Orange Cake

Orange-Soaked Bundt Cake
(Recipe from Fine Cooking)
For the cake:
10 oz. (2 ¼ cups) all-purpose flour; more for the pan
2 cups sugar
1 ½ tsp. baking powder
½ tsp. baking soda
6 oz. (12 tbsp.) unsalted butter, softened; more for the pan
½ cup vegetable oil
1 ½ tbsp. finely minced orange zest or lemon zest (from about 2 lemons)
1 tbsp. vanilla extract
¾ cup strained fresh orange juice
5 large eggs 
For the syrup and glaze:
½ cup strained fresh orange juice
1 Tbsp. unsalted butter, melted
2 Tbsp. dark rum
1 cup confectioners' sugar, divided 

Orange and Rum Cake


  • 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.
How to make Orange cake

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  1. Wonderful photography..loved your recipe dear

  2. u r right swapna....I too recently made an orange cake and it tasted awesome on the 2nd day,though i could taste a small portion of it coz it was almost over by then......

  3. great clicks, settings n yummy recipe Swapna:).. cant wait to try it out:)

    1. Thank you Mini chechy... do try and let me know

  4. Such a delicious looking cake! And I love that cake stand!

  5. Looks amazingly delicious. I tasted something similar with pineapple this weekend.

  6. I want a huge slice rite now, very pleasing and droolworthy cake.

  7. Beautiful cake and clicks...

  8. grt clicks n bful pieces..soyumm

  9. Cake looks superb and the pics are wonderful... Beautiful recipe and visuals..

  10. Dear Swapna,
    Tried this one an dit turned out really well.I dont have a bundt pan, so baked in the round one - it came out nice and really soft.
    I heated up the glaze with marmalade and poured over the cake - that also turned out well.
    Your recipes are sure to come out well..keep blogging.
    Thanks a lot for the wonderful recipes.

  11. Lovely cake...I am your new follower...Please do visit my blog in your

  12. Swapna, I tried this cake and it came out very well.I love it. i was little doubtful abt the no. of eggs since i don't like the smell of egg but it there was no bad taste of was superb.

    1. Thank you Archana for trying and I am glad you all liked it :)...

  13. Hi Swapna, today I'm collecting cake recipes. Please drop me a line on if you are ok with me linking to your post in my blog (Carole's Chatter). Cheers

  14. I know what Iam baking this weekend : ) I dont have a traditional bundt pan but have one that makes cake in tube shape so will make in that. chocolate and orange is a heavenly combination for me. the bitterness of orange jest adds the perfect kick to the chocolate. But this recipe seems perfect in itself. think I could add chocolate in some way?

    1. I never tired chocolate in this recipe... here is another recipe that uses both cocoa & orange and is a winner recipe
      Do let me know if you try the cake :)

  15. thanks for the link. The cake looks yummy.the pic are great.
    Can you tell me where i can find/buy (Chemist ?) cream of tartar . I have read bout it being used in baking recipes for stabilizing egg whites.

  16. Hi Swapna, happened to come across ur blog while searching for some recipes on the net and have been glued on to it since the last 2 hours. Amazing recipes and beautiful photography and loved the presentation. Had some doubts and wanted to clarify them before I could try out the cake. Can you please give me the measurements in grams please? also the orange concentrate is made by reducing the orange juice by heating? Please do let me know so that I can try making this awesome cake. Thanks in advance.

    1. Hi Asha,
      Thanks for the lovely words. . For conversion I usually follow this site. Dianas Desserts, link is given in the side bar...
      In this recipe orange concentrate means freshly squeezed orange juice without adding any water. Let me know how you like the cake.


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