Orange Glazed Bundt Cake Recipes

ORANGE GLAZED BUNDT CAKE

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.

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
• Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
• Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE

Steps:

• Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.

LISA'S ORANGE BUNDT® CAKE

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.

ORANGE GLAZE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.

SOFT ORANGE BUNDT CAKE

Steps:

• Spray a 10 inch Bundt pan with non stick cooking spray.
• Preheat oven to 325 degrees.
• In a large bowl, stir together cake mix and pudding mix.
• Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and orange extract.
• Beat on low speed until blended.
• Scrape bowl, and beat 4 minutes on medium speed.
• Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes.
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• (At least a half hour) In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes.
• With a toothpick poke holes through the cake.
• Drizzle sauce over cake.
• *For a more glazed effect do not poke holes in the cake and use powdered sugar instead of granulated.
• You may not need to use as much powdered sugar as granulated according to how sweet you like it.
• Drizzle over cake.

GLAZED ORANGE MINI BUNDT® CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.
• Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.
• Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.
• Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
• Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
• Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
• Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
• Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.

ORANGE-SOAKED BUNDT CAKE

Steps:

• 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 min., 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 minute.
• 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 minute 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 1/2 hour; repeat with another 1/3 cup of syrup and let stand another 1/2 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 minute before slicing and serving.