Jumat, 26 September 2014

Orange Soaked Bundt Cake


Awesome Cake!! I had to make this cake twice in two days by popular demand. This one is surely a keeper and crowd pleaser.

Ingredients:
  • 10 oz. (2-1/4 cups) all-purpose flour; more for the pan
  • 2 cups sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
  • 3/4 cup canola or other mild-flavored oil (check for freshness before using)
  • 1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
  • 1 Tbs. vanilla extract
  • 3/4 cup strained fresh orange juice
  • 5 large eggs

For the syrup & glaze:
  • 1/2 cup frozen orange juice concentrate, thawed
  • 1 Tbs. unsalted butter, melted
  • 2 Tbs. dark rum
  • 1 cup confectioners' sugar, divided

Instructions:
  • Heat the oven to 350°F. 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.
  • Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, 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 1/2 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 1/3 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 1/2 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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Orange Soaked Bundt Cake
4/ 5
Oleh