Description
Glazed Orange Bundt Cake is bright, moist, and packed with citrus flavor. Topped with a hot syrup and silky glaze, it’s perfect for brunches, holidays, or everyday desserts. Easy to make and beautiful to serve. Try it today!
Ingredients
Cake Batter:
250 g lightly salted butter, room temperature
345 g fine granulated sugar (approx. 1¾ cups)
4 large eggs
5 ml vanilla extract (1 tsp)
420 g cake flour (approx. 3 packed cups)
25 ml baking powder (5 tsp)
Finely grated rind of 2 oranges
190 ml orange juice (approx. ¾ cup)
60 ml milk (¼ cup)
Hot Syrup:
100 g fine granulated sugar (½ cup)
125 ml orange juice (½ cup)
Cold Glaze:
125 g confectioner’s sugar (1 cup)
20 ml orange juice (adjust as needed)
Decoration:
125 ml berries (½ cup)
Edible flowers
Instructions
1. Preheat and Prep
Preheat your oven to 180°C (160°C fan / 350°F / Gas Mark 4). Grease your bundt pan thoroughly so the cake releases easily after baking.
2. Cream Butter and Sugar
In a stand mixer or with a hand beater, cream together butter and sugar until light and fluffy—about 5–10 minutes. This step incorporates air for a tender crumb.
3. Prepare Dry Ingredients
Sift (or whisk) flour and baking powder together three times to aerate and ensure no lumps.
4. Add Eggs
Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Add the vanilla extract and scrape down the bowl to make sure everything is fully combined.
5. Combine Wet and Dry
Remove the bowl from the mixer. Fold in the flour mixture in three parts, alternating with orange juice and finishing with the milk. Lastly, fold in the grated orange rind.
6. Bake
Spoon the batter into your prepared bundt pan and bake for ~40 minutes. If your oven is fan‑assisted, the time may be shorter. You can also use the batter for cupcakes; they bake in about 12 minutes.
7. Make the Hot Syrup
While the cake bakes, combine sugar and orange juice in a saucepan and boil for 5–7 minutes until thick and syrupy.
8. Soak the Cake
Once the cake is baked, pour the hot syrup over the warm cake and return it to the oven for 5 minutes to let the syrup set.
9. Cool and Release
Allow the cake to rest in the pan for approximately 10 minutes. Then, run a thin knife along the edges to loosen it, place a serving plate on top, and gently invert the pan, giving it a soft shake until the cake releases.
10. Make the Cold Glaze
Mix confectioner’s sugar with orange juice until smooth and lump‑free. When the cake is cool but not cold, spoon the glaze over the top. The residual heat will melt it into a silky finish.
11. Decorate
Use the back of a spoon to spread glaze on the inner walls of the cake ring, then top with berries and edible flowers for a beautiful presentation.
Notes
You can use either the hot syrup or the cold glaze—or both for maximum flavor.
To prevent dried fruit or add-ins from sinking, toss in a little flour before adding to batter.
Always zest oranges before juicing for ease.
Use room temperature ingredients for a smooth batter.
- Prep Time: 25 minutes
- Cook Time: 40 mins + Time (Syrup/Glaze/Decorating): 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cape Malay