Honey Glazed Orange Bundt Cake Recipes

HONEY CAKE WITH ORANGE GLAZE

Honey Cake with Orange Glaze image

Easy to make dessert for Rosh Hashanah, with a delectable orange glaze to add more flavor.

Provided by Savannah

Categories Desserts Frostings and Icings Dessert Glazes

Time 1h40m

Yield 12

Number Of Ingredients 17

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 teaspoon ground cloves
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup vegetable oil
1 cup white sugar
1 cup honey
4 eggs
1 cup cold brewed coffee
1 apple - peeled, cored and shredded
½ cup chopped walnuts
¼ cup butter
⅔ cup white sugar
⅓ cup orange juice

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 86.7 g, Cholesterol 72.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 239.8 mg, Sugar 53.1 g

ORANGE GLAZED BUNDT CAKE

Orange Glazed Bundt Cake image

This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons grated orange zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice

Steps:

In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

Nutrition Facts :

HONEY GLAZED ORANGE BUNDT CAKE

Honey Glazed Orange Bundt Cake image

A simple delicious Orange Bundt Cake. I like to sprinkle with powdered sugar and serve with a dollop of whipped cream!

Provided by Mary Louise

Categories Cakes

Time 1h10m

Number Of Ingredients 13

Ingredients

1 pkg yellow cake mix
1/2 c sugar
1 tsp grated orange peel
1/2 tsp nutmeg
1/2 c water
1/4 c frozen orange juice concentrate, thawed
8 oz pkg. cream cheese
4 eggs
TOPPING
1/2 c sugar
1/2 c honey
1/3 c water
1 Tbsp frozen orange juice concentrate, thawed

Steps:

1. In a large bowl blend cake mix, sugar, orange peel, nutmeg, water, 1/4 c frozen orange juice, cream cheese, and eggs. Beat for two minutes at the highest speed.
2. Pour batter into a greased and floured (12 cup) Bundt pan.
3. Bake at 350 degrees for 45-50 minutes or until cake tests done.
4. While the cake is baking prepare glaze/topping. In a saucepan add sugar, honey, water, and orange juice. Boil for 2 minutes. Let cool until the cake is done.
5. When the cake is removed from the oven, pour the cooled glaze over the cake. Let cake cool in the pan for 30 minutes.
6. When cool turn the cake onto a serving plate.

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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.
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.
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