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    You are in: Home / Recipes / Orange Bundt Cake Recipe
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    Orange Bundt Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 15, 2006

      Wonderful cake! I was given a lot of naval oranges by a neighbor and decided to try this recipe to use some. It was so good. I omitted the coloring, the cake was a lovely color without the food coloring. I put 1/2 cup chopped pecans, 1/2 cup brown sugar and 1/4 cup butter in the bottom of the bundt pan and poured the batter on top. It made a nice finish to the cake when inverted. Thanks, Carole in Orlando

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    • on May 17, 2010

      This was wonderful! I will definately be making this again. I also put a simple orange glaze on top and served with a scoop of vanilla icecream or whip cream. Love it!

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    • on September 08, 2009

      Excellent! My family loves this cake. Super moist and super fast. I skip the food coloring, and sometimes use a yellow cake mix. I make a orange glaze as mentioned in another review for the top.

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    • on April 29, 2006

      This is delicious. I baked them in small disposable loaf pans, cooled and glazed with orange glaze (10x sugar, fresh oj and zest). I will freeze them and enjoy for months to come. Thanks!

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    • on October 22, 2005

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    Nutritional Facts for Orange Bundt Cake

    Serving Size: 1 (169 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 518.1
     
    Calories from Fat 258
    49%
    Total Fat 28.7 g
    44%
    Saturated Fat 6.1 g
    30%
    Cholesterol 107.9 mg
    35%
    Sodium 536.3 mg
    22%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 1.3 g
    5%
    Sugars 43.4 g
    173%
    Protein 6.9 g
    13%

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