Blood Orange Bundt Cake is a delicate and delicious cake that’s easy to make and freezer-friendly!
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I’m so excited to share this beautiful bundt cake with you today! I’ve actually been dreaming about a blood orange bundt cake for years, but somehow, every time I planned to make it, I “accidentally” ate them before I got to bake with them. But finally, I bought a big bag of blood oranges, and knew I would finally make it.
And my timing is pretty perfect, if I may say so, what with Tu B’shvat coming up next week. What better way to celebrate than this delicately flavored, beautifully textured, fruit infused cake? Yeah, I can’t think of any either!
Note that if you can’t get your hands on blood oranges, you can use regular oranges, but the flavor won’t be quite the same.
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- 4 eggs
- 1½ cups sugar
- ⅔ cup oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- finely grated zest of one blood orange
- 2 cups flour
- ⅓ cup blood orange juice (squeezed from about 3 oranges)
- ½ cup milk or non dairy milk substitute
- 1 cup powdered sugar
- juice of one blood orange
- Preheat oven to 350. Grease and flour a bundt pan and set aside.
- In the bowl of an electric mixer on medium speed, beat together eggs, sugar, oil, vanilla, baking soda, baking powder, salt and zest until creamy and combined.
- Turn mixer to low. Add half of the flour, followed by the orange juice, then the remaining flour, followed by the milk. Beat until combined.
- Pour batter into prepared bundt pan. Bake for about 45 minutes, until the top feels firm. Remove from oven, then cool for about 10-15 minutes before removing from pan. Set aside to cool completely before glazing.
- Prepare glaze: Combine powdered sugar and orange juice in a small bowl, mix to combine. Add extra water or powdered sugar, as needed, to achieve desired texture. Pour glaze over cooled cake.
To make this recipe, you’ll need a good bundt pan. Here is the one I use and recommend.
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Thanks for visiting! Enjoy the cake! -Miriam
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