Ingredients

The following ingredients have 8 Servings
  • For the Cake
  • 6 ounces (3/4 liquid cup) milk (I used 2%)
  • grated zest of one large orange
  • 12.1 ounces (2.75 cups) all-purpose flour
  • 6.6 ounces (1.5 cups) cake flour (I used Bob's Red Mill)
  • 1 Tablespoon baking powder
  • 3/4 teaspoon kosher or sea salt
  • 18 ounces unsalted butter (softened slightly)
  • 18.75 ounces (2.5 cups) granulated cane sugar (I used Dixie
  • Crystals)
  • 9 large eggs (room temperature)
  • 1 teaspoon orange extract (I used Nielsen-Massey)
  • Juice of 1 large orange (about 3 Tablespoons)
  • For the Glaze
  • 3-4 ounces half & half or heavy cream
  • 2 cups powdered sugar (I used Dixie Crystals)
  • 1 Tablespoon vanilla bean paste

Instruction

  • For the Cake
  • In a small saucepan, combine the milk and orange zest. Bring to a simmer, cover the pan and keep aside until it's at room temperature.
  • Heat the oven to 350 degrees F. (325 F. convection)
  • Grease eight (8) mini bundt cake wells (3 inches each) and dust lightly with flour.
  • In a large mixing bowl, sift together the flour, baking powder and salt. Mix thoroughly with a hand held whisk to distribute all of the ingredients.
  • In a stand mixer fitted with the paddle attachment and on medium-high speed (or using an electric hand mixer) cream the butter for about 30 seconds. Add the sugar and mix until
  • light, pale and fluffy about 2 to 3 minutes. Reduce the speed to low.
  • Add the eggs one at a time, beating until each is incorporated well into the mixture before adding the next egg. Scrape down the sides of the bowl if and when needed. Add the orange extract and orange juice and mix to combine.
  • Add the flour mixture in three batches, alternating with the milk mixture and mix until just combined after each addition.
  • Fill each bundt well 2/3rds full with batter and bake in the preheated oven for about 20 to 30 mins or until a cake tester or a wooden skewer inserted in the center comes out clean or with a few
  • moist crumbs attached to it. (A standard sized bundt cake will take about 45 to 50 minutes to bake.)
  • Place the pan(s) on a wire rack to cool for about 10 minutes.
  • Remove the cakes from the pan(s) and transfer to the wire rack to cool completely.
  • For the Glaze
  • In a small bowl, add the half and half and vanilla bean extract to the powdered sugar a little at a time until the glaze is of a thick dropping consistency. For thinner glaze, add more milk and for thicker glaze, add more powdered sugar. Pour over the cakes as desired to decorate.
  • Storage Suggestions
  • The cake can be stored in an air tight container at room temperature for 4 days, in the refrigerator for up to 7 days, or well wrapped and frozen for up to a month.