I was a little shocked when she told me the recipe calls for WHOLE oranges... yup, rinds and all! But the result is a dense, moist, citrus-y, buttery, and "just sweet enough" cake flecked with orange peel. This Bundt cake is so good (note: this is not a 'skinny' recipe)... and a great way to use the WHOLE orange. Would be great for a breakfast treat or brunch, as well as dessert. Thanks for the recipe Mom!
Whole Orange Cake
recipe from Sunset Magazine
"Every good cook needs a nice moist, dense cake in his or her repertoire. This one - loaded with orange flavor and tender flecks of peel, and not too sweet - is perfect from brunch as well as dessert."
1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
2 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1 1/2 cups powdered sugar
2 tbsp. plus 1 tsp. orange juice
1. Preheat oven to 325 degrees. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
2. Whirl orange chunks in a food processor until mostly smooth but not pureed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter into prepared pan.
3. 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.
4. Whisk together powered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.