Ultimate Orange Cake

Ultimate Orange Cake

from errenskitchen.com
70 min
16 servings

This versatile recipe can be made using a Bundt pan, two loaf cakes or using a muffin pan for 24 individual cakes. The recipe has baking times for all three options.

Ingredients

  • 2½ cups all-purpose flour (sifted)
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 4 large eggs
  • 1½ cups granulated sugar
  • ½ cup canola oil
  • ½ cup butter (melted)
  • 1¼ cups freshly squeezed orange juice (3-4 large oranges)
  • 2 tablespoons orange zest (plus more to taste*)
  • ⅓ cup fresh orange juice (1-2 orange)
  • 2 teaspoons orange zest
  • 1 cup granulated sugar

Directions

  1. 1

    Preheat oven to 350°F/180°C. Grease your pan and set aside.

  2. 2

    In a medium bowl combine the flour and baking soda and salt. Set aside.

  3. 3

    In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.

  4. 4

    With the mixer running on low speed add oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix). NOTE: depending on the brand of flour you use, the batter may be quite wet.

  5. 5

    Add batter to the prepared pan. Bake 50-60 minutes for a 12 cup/10-inch bundt pan until a cake tester inserted into the center comes out clean (see recipe notes for more pans and cooking times).

  6. 6

    While the cake bakes, mix together the orange juice, zest, and sugar to make the crunchy sugar glaze (see the notes section if you prefer a softer style glaze).

  7. 7

    Allow to cool 30 minutes in the pan before turning out onto a cooling rack and adding the glaze.

  8. 8

    While the cake is still warm, remove from pan, prick the cake all over with a skewer and then pour over the glaze.

  9. 9

    Place a second sheet of baking paper next to the cooling rack. Transfer the cooling rack with the cake to the clean paper and pour the glaze that dripped off the cake onto the baking paper over the cake. You may have to repeat this step a few times. Once glazed the juice will sink into the cake and the sugar will form a lovely, crisp topping.