Sunset Magazine'S Whole Orange Cake Recipe

Name: Sunset Magazine'S Whole Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Batter; 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; Glaze; 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 (*); Garnish; toasted almond, chopped (*); orange zest

Servings: persons

Batter
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
Glaze
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 (*)
Garnish
toasted almond, chopped (*)
orange zest

1
Preheat oven to 325u00b0. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead.
2
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.
3
Whirl orange chunks in a food processor until mostly smooth but not pureed. Add the orange chunks to the batter and beat until blended.
4
Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
5
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.
6
Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
7
Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.

1236

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Batter, 1 cup butter, softened (*not* margarine!), 1 1/4 cups granulated sugar, 3 large eggs, and more.

Yes, Sunset Magazine'S Whole Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sunset Magazine'S Whole Orange Cake

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