Sunset Magazine's Whole Orange Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Batter
  • 1
    cup butter, softened (*not* margarine!)
  • 1 14
  • 3
    large eggs
  • 12
    teaspoon almond extract (*)
  • 2
    oranges, ends trimmed, then cut into chunks and seeded (about 1 lb. total-save some zest for garnishing the finished cake)
  • 2 12
    cups flour
  • 14
    teaspoon salt
  • 14
    teaspoon ground cardamom (*)
  • 14
    teaspoon baking soda
  • 12
    teaspoon baking powder
  • Glaze
  • 1 12
    cups powdered sugar (I only used maybe 2/3 cup total)
  • 3
    tablespoons fresh orange juice
  • 12
    teaspoon orange blossom water (*)
  • Garnish
  • toasted almond, chopped (*)
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DIRECTIONS

  • Preheat oven to 325°. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead.
  • In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs (and almond extract if using.) Note: I used my KitchenAid stand up mixer to prep the batter.
  • Whirl orange chunks in a food processor until mostly smooth but not puréed. Add the orange chunks to the batter and beat until blended.
  • Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
  • Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
  • Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
  • Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.
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