Sunsets Whole Orange Cake Recipes

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SUNSET MAGAZINE'S WHOLE ORANGE CAKE



Sunset Magazine's Whole Orange Cake image

I've been waiting and waiting (impatiently I might add) for 'cara cara' oranges to show up here locally at the natural food stores. Their season is short but...sweet! ;) My additions although optional are marked with an asterisk below. Sunset Magazine March 2013 issue.

Provided by COOKGIRl

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup butter, softened (*not* margarine!)
1 1/4 cups granulated sugar
3 large eggs
1/2 teaspoon almond extract (*)
2 oranges, ends trimmed, then cut into chunks and seeded (about 1 lb. total-save some zest for garnishing the finished cake)
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon ground cardamom (*)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups powdered sugar (I only used maybe 2/3 cup total)
3 tablespoons fresh orange juice
1/2 teaspoon orange blossom water (*)
toasted almond, chopped (*)
orange zest

Steps:

  • Preheat oven to 325°. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead.
  • In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs (and almond extract if using.) Note: I used my KitchenAid stand up mixer to prep the batter.
  • Whirl orange chunks in a food processor until mostly smooth but not puréed. Add the orange chunks to the batter and beat until blended.
  • Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
  • 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.
  • Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
  • Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.

Nutrition Facts : Calories 399.9, Fat 16.8, SaturatedFat 10.2, Cholesterol 87.2, Sodium 243.7, Carbohydrate 58.8, Fiber 1.2, Sugar 38, Protein 4.7

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