Remember the story about my Dad’s new favorite cake?
Well – this cake has now joined the ranks as my Mom‘s new favorite. Seriously.
The recipe was given to me by a customer with a note that said, “Found this and thought of you. If you decide to make it perhaps you’ll save a slice for me.” What he doesn’t realize is that if I hadn’t tucked a few slices away before my mom tried it, he wouldn’t have received any at all.
But let’s just keep that between us…
Whole Orange Cake – adapted from Sunset Magazine
1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 tsp. vanilla extract
2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
2 1/2 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1 1/2 cups powdered sugar
2 tbs. plus 1 tsp. orange juice
Preheat oven to 325°. Coat a 10-cup Bundt pan with nonstick spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs and vanilla.
Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. In a medium bowl, whisk together flour, baking soda, and baking powder. Add to butter mixture 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. Drizzle over cooled cake. Let glaze set, then slice cake.