Copyright 2008-2014 Krista Davis

All rights reserved.

Orange-Soaked Bundt Cake


adapted from a recipe by Katherine Alford from Fine Cooking

Issue 30; adapted from a favorite family recipe of

Bianca Henry, a New York pastry instructor




Reduction


3 cups orange juice



Cake


2 1/4 cups all-purpose flour

2 cups sugar plus 2-3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

12 tablespoons unsalted butter, softened; more for the pan

3/4 cup canola or other mild-flavored oil (I used sunflower oil)

1 tablespoon vanilla extract

3/4 cup orange juice reduction

5 large eggs


Syrup and Glaze


1/2 cup orange juice reduction

1 tablespoon unsalted butter, melted

2 tablespoons Grand Marnier

1 cup confectioners sugar, divided


Pour the orange juice into a pot and heat until it begins to boil. Lower temperature to a simmer, and simmer uncovered until reduced by about half.


Preheat oven to 350. Butter the Bundt cake pan well. Sprinkle 2-3 tablespoons sugar on the butter (as you would flour) and shake to spread it around. Best done over the sink for easy clean-up.


Place the paddle attachment on your stand mixer. Combine the flour, 2 cups sugar, baking powder and baking soda in the large mixing bowl of the mixer and give a quick spin to combine.


Add the softened butter and mix until large crumbs form.


Change to the whisk attachment.


On medium speed, whisk in the oil, vanilla extract, and 3/4 cup orange juice reduction.


Add the eggs, one at a time, whisking after each one.


On high, whisk the batter for about three minutes, until light.


Pour the batter into the pan and bake 45-50 minutes or until a cake tester comes out clean.


While the cake is baking, you can make the glaze and syrup. Whisk together 1/2 cup orange juice reduction, melted butter, Grand Marnier, and 1/2 cup of the confectioner's sugar. Whisk to combine.


When the cake is done, allow to rest on a rack for five minutes. Then use a thin skewer to poke holes to the bottom. A lot of holes - 100 or more. Pour about 1/3 of the syrup over the holes very slowly to let it sink in. Let the cake rest at least one hour before removing from the pan. Wrap tightly in plastic and keep at room temperature until ready to serve.


Whisk the remaining 1/2 cup of confectioner's sugar into the remaining syrup. Place the cake on a rack over a baking sheet with a lip and pour over the cake. Let stand for 10 minutes before cutting. (Note: I poured the glaze but so much ran off that I cut slices and then poured a bit of the glaze on them. The glaze kept fine covered with plastic wrap in the fridge.