To continue my love of all things baked by Sally’s Baking Addiction, I have baked this wonderful Orange Glazed Pound Cake. She originally baked it as a Bundt cake, but I was only serving a few people so I went with a smaller version. The recipe uses Cara Cara oranges which are beautiful bright red oranges that remind me of mini grapefruits on the inside. They have an amazing fragrance that takes over an entire room. The taste is more subtle than lemon when baking but it’s very unique and underrated. I made this for Mother’s Day and it was a favorite out of Apple Pie and Chocolate Cake….from a professional bakery! I was snacking on leftovers the next day and it might have been even better on day two because the flavors were more enhanced and the cake was extra moist!! This is an amazing summer dessert that you must try. 🙂
(The ingredients below are for a Bundt pan, I halved mine for a loaf pan)
- 3 cups sifted cake flour*
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature
- 1 and 2/3 cups sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- zest of 3 Sunkist Cara Cara oranges (about 5-6 packed Tablespoons)
- juice from 2 Sunkist Cara Cara oranges (about 1/2 cup fresh juice)
- 3/4 cup buttermilk, room temperature
Orange Glaze Ingredients
- 1 and 1/4 cups sifted confectioners’ sugar
- 2-3 Tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
- Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside.
- Make the cake: Whisk the flour, salt, baking powder, and baking soda together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the orange zest and juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
- Pour/spoon the batter evenly into the bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
- Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool before glazing and serving.
- Make the glaze: Whisk the confectioners’ sugar, 2 Tablespoons of orange juice, and vanilla together. It will be very thick. Whisk in 1 or more Tablespoons of juice, depending how thick you’d like the glaze. Drizzle over cake. Slice and serve.
*If you don’t have cake flour, you can sift 2 and 3/4 cups all-purpose flour with 1/4 cup of cornstarch together. Use this sifted blend in the recipe. If using cake flour, make sure you sift it before measuring 3 cups.
(Recipe from http://www.sallysbakingaddiction.com)