Orange Lover's Bundt Cake

🍊Do you want to learn to make a Bundt cake like a pro?🎉

We celebrated my first baby doll daughter’s birthday this weekend🥳❣️

She is due to have her second baby in a few weeks and she craved oranges and strawberries❣️🍊🍓

So I made her this amazing orange Bundt cake and filled it with fresh whipped cream and macerated strawberries with orange juice and zest to make it extra special ❣️

For citrus lovers it’s a winner for sure❣️🍊🍓

She loved the cake so much as my almost 4 year old grandson sang to her

Happy Birthday🥳🎶🥳❣️ A Pure JOY magical moment❣️

En-JOY and keep making more special memories around your table❣️

Love-

Alyssa ❌⭕️

Orange Lover’s Bundt Cake

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

4 large eggs

1-1/2 cups sugar 

1/2 cup unsalted butter, melted

1-1/4 cup orange juice ( about 3 to 4 oranges)

1 teaspoon orange extract 

Preheat oven to 350° 

Spray 10-inch Bundt pan with nonstick cooking spray.

In large bowl, combine flour, baking soda and salt; set aside.

In large bowl of an electric mixer, beat eggs and sugar on high speed , until light and fluffy, about 5 minutes. With mixer running on low speed, slowly add olive oil and melted butter until combined. Then slowly add orange juice and zest.

Add flour mixture until just combined. Do not over mix. 

Pour batter into prepared pan.

Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 20 minutes before removing pan.

Orange Icing:

While cooling, combine using small whisk,  1/4 cup orange juice, 1 teaspoon orange extract with  1-1/2 cups powdered sugar.  If prefer a little thicker, add small amounts of more powdered sugar. 

Spoon or pipe on to cooled cake. Serve immediately or keep in refrigerator up to one day. This also freezes beautifully up to 1 month.

For extra special presentation tips see below!

Garnish Tips-

1. Slice  Bundt cake horizontally in half and fill with fresh whipped cream and strawberries mixed  with a little sugar, orange juice and zest to macerate. Replace top and garnish as shown in photo. 

2. Dried Orange Slices-slice oranges  into 8-inch thick slices and place on parchment line baking sheet. Bake at 275° for 1-1/2 hour to two hours turning once, until almost dry and not browned. 

3. Pipe without mess! Spoon icing into disposable plastic bag or pastry bag. Snip about 1/4 inch off the tip with scissor and pipe with ease.