Ingredients

The following ingredients have 11 Servings
  • 1 ½ cups (3 sticks) unsalted butter at room temperature
  • 2 ¾ cups granulated sugar
  • 5 large eggs at room temperature
  • 3 cups sifted cake flour
  • ½ teaspoon salt
  • 1 cup pink Moscato or Champagne
  • 3 tablespoons orange zest
  • 1 tablespoon vanilla extract
  • ½ cup pink Moscato or Champagne
  • ½ cup granulated sugar
  • ¼ cup fresh blood-orange juice
  • 1 ½ cups confectioners' sugar
  • 3 tablespoons fresh blood-orange juice

Instruction

  • Preheat oven to 315°F
  • Liberally prepare a 10-cup Bundt pan with the nonstick method of your choice
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed
  • Slowly add the granulated sugar
  • Cream together for an additional 5 minutes, until very pale yellow and fluffy
  • Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed
  • Turn your mixer down to its lowest speed and slowly add the flour in 2 batches
  • Add the salt
  • Be careful not to overbeat
  • Add the Moscato, orange zest and vanilla extract
  • Scrape down the sides and bottom of the bowl and mix the batter until just combined
  • Be careful not to overmix
  • Pour the batter into the prepared pan
  • Bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean
  • Let the cake cool in the pan for 10 minutes, then invert onto a wire rack
  • Let cool to room temperature
  • Lightly cover the cake with foil or plastic wrap so it does not dry out
  • For the Simple Syrup: In a small pot over medium-high heat, combine the Moscato, granulated sugar, and orange juice
  • Once the liquid has reduced by ⅓ and thickened, cook for about 5 minutes
  • Remove from the heat and set aside to cool
  • For the Orange Glaze: In a medium bowl, whisk the confectioners' sugar and orange juice together until smooth and thick but still pourable
  • Set aside
  • To assemble the cake: Liberally poke the top of the cake with a toothpick or skewer, then pour the syrup in intervals over the entire cake, letting it seep in each time before adding more, until all the syrup is gone
  • There is a lot of syrup, but the cake is quite delicious when soaked through
  • If you don't want to add all the syrup, that is also fine
  • Drizzle the glaze over the cake
  • Let the glaze set for 10 minutes
  • Serve at room temperature