Orange Glazed Bundt Cake Recipe
Orange Glazed Bundt Cake Recipe photo by Taste of Home

Orange Glazed Bundt Cake Recipe

Publisher Photo
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons grated orange peel
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 cup milk
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons orange juice

Nutritional Facts

1 serving (1 slice) equals 373 calories, 13 g fat (8 g saturated fat), 86 mg cholesterol, 215 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.
  2. Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake. Yield: 6-8 servings.
Originally published as Orange Bundt Cake in Cooking for One or Two Cookbook 2003, p298

Nutritional Facts

1 serving (1 slice) equals 373 calories, 13 g fat (8 g saturated fat), 86 mg cholesterol, 215 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Orange Glazed Bundt Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 10, 2014

"Very disappointed with flavor."

MY REVIEW
Reviewed Apr. 22, 2014

"This cake was extremely dry. I will not be making it again."

MY REVIEW
Reviewed Jan. 14, 2010

"I have not made this cake yet...breeleed-notice that the cake pictured is no taller than the coffee cup behind it, so it is apparently a smaller cake."

MY REVIEW
Reviewed Oct. 30, 2009

"Such a delicious cake! I made a few changes, because I didn't have all of the ingredients on hand. I used brown sugar, substituted the lemon extract with orange and added both lemon and orange zest. I think next time, I'll double the recipe, because my cake wasn't as high as the one shown in the photo. I must have a larger sized bundt pan. This cake isn't sugary and I think it would be lovely served with coffee or tea."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT