LISA'S ORANGE BUNDT® CAKE
This Bundt® cake is quick and easy and packed with orange flavor.
Provided by Lisa Jackson
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 56 g, Cholesterol 34.8 mg, Fat 11.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 103 mg, Sugar 39.3 g
ORANGE GLAZED BUNDT CAKE
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
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 :
ORANGE-PEAR BUNDT CAKE
I like to fiddle with recipes, sometimes combining them...this is a gem. I hope you will enjoy it as much as we do plus I have made it lowfat! You may use some Splenda for a portion of the sugar if desired. To save more calories, omit the glaze and just enjoy the cake plain - it's refreshing! Ovens vary; remember to lower the temperature 25 degrees if using a dark bundt pan.
Provided by Debaylady
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
- In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
- In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
- Add the egg whites and vanilla. Using a mixture on medium, beat together.
- Add the flour mixture; stir gently then use low speed to beat 1 minute.
- Add the sour cream and orange zest. Beat 1 minute using low speed.
- Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
- Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
- Glaze:.
- 1.5 cups confectionary sugar.
- 1/8 teaspoons ground nutmeg.
- 2 tablespoons orange juice, freshly squeezed.
- 2 teaspoons orange zest, freshly grated.
- In a small bowl, mix all ingredients together using a mixer on low.If desired, add 1-2 drops of yellow food coloring. Pour over cooled cake.
Nutrition Facts : Calories 309.5, Fat 9.9, SaturatedFat 2.8, Cholesterol 8.8, Sodium 206.5, Carbohydrate 50.8, Fiber 1, Sugar 28.3, Protein 4.9
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