Receta Orange-Soaked Bundt Cake
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.....
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
Method:
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.
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