Orange Bundt Cake

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INGREDIENTS

Cake:

  • 1 cup unsalted butter, softened

  • 2 cups sugar

  • 3/4 tsp fine salt

  • 3 tbsp orange liqueur

  • 1 tbsp orange zest OR 1/2 tsp orange citrus oil (concentrated)

  • 2 tsp vanilla extract

  • 5 large eggs, room temperature

  • 1/2 cup buttermilk

  • 2.5 cups all purpose flour


Honey Glaze:

  • 1/2 cup honey

  • 1/3 cup orange liqueur

  • 7 tbsp unsalted butter

  • 3 tbsp sugar

  • A pinch of orange citrus oil (concentrated) *optional

INSTRUCTIONS

Cake:

  • Preheat oven to 325 degrees F.

  • Butter and flour a bundt pan

  • Beat softened butter on medium-high speed in electric mixer until fluffy

  • Beat in sugar and salt until fluffy

  • Beat in orange liqueur, orange zest/oil, and vanilla

  • Reduce speed and beat in eggs, one at a time

  • Add flour and buttermilk, alternating. Starting and ending with flour. Beat just until blended

  • Spoon batter into prepared pan

  • Bake for 1 hour, or until a stick inserted comes out clean

Glaze:

  • When cake is almost done, start the glaze

  • Add all ingredients to a medium saucepan over medium heat

  • Stir often, bring to a boil, and then reduce heat and simmer until thickened, around 4 minutes

  • Once the cake is out of the oven, spoon half the warm glaze over the cake in the pan, allowing glaze to soak into pan in between spoonfuls

  • After 10 minutes, invert onto cooling rack until cooled completely

  • Warm the remaining glaze and brush the top and sides of cake with the rest of the glaze