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

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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 lemon extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon 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

373 calories: 1 slice, 13g fat (8g saturated fat), 86mg cholesterol, 215mg sodium, 59g carbohydrate (40g sugars, 1g fiber), 5g 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


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)
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MY REVIEW
SadieKane
Reviewed Jul. 10, 2014

"Very disappointed with flavor."

MY REVIEW
schockmm
Reviewed Apr. 22, 2014

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

MY REVIEW
cheriwinkle
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
breeleed
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."

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