My Recipe Box

Orange-Soaked Bundt Cake


Serves ten.

This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum.

For the cake:
  • 10 oz. (2-1/4 cups) all-purpose flour; more for the pan
  • 2 cups sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
  • 3/4 cup canola or other mild-flavored oil (check for freshness before using)
  • 1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
  • 1 Tbs. vanilla extract
  • 3/4 cup strained fresh orange juice
  • 5 large eggs
For the syrup & glaze:
  • 1/2 cup frozen orange juice concentrate, thawed
  • 1 Tbs. unsalted butter, melted
  • 2 Tbs. dark rum
  • 1 cup confectioners' sugar, divided

Heat the oven to 350°F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.

To make the cake

Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.

To make the syrup and glaze

While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar. When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature.

Orange-Soaked Bundt Cake Recipe

When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 minutes before slicing and serving.

nutrition information (per serving):
Size : without garnish, Calories (kcal): 660, Fat (kcal): 34, Fat Calories (g): 310, Saturated Fat (g): 11, Protein (g): 7, Monounsaturated Fat (g): 15, Carbohydrates (mg): 82, Polyunsaturated Fat (mg): 6, Sodium (g): 135, Cholesterol (g): 145, Fiber (g): 1,

Photo: Mark Ferri

Help! I cooled my cake over night before I poked holes and added the DELICIOUS orange syrup. Can someone tell me if letting the cake completely cool would make a big difference in the final outcome? The cake tasted very bland and I'm guessing because the syrup couldn't soak into the cooled cake. Any thoughts?

Easy straight forward cake to make...made this for a dinner party and it went over very well with everyone. This would be a great cake to make ahead. Fine cooking recipes never disappoint!

Awesome Cake!! I had to make this cake twice in two days by popular demand. This one is surely a keeper and crowd pleaser.

Wow says it all! This may be my new favorite cake to make. So easy and everyone love love loves it! Jam packed with flavor I have already made it 3 times. I decided on round 3 to not waste that great orange zest and included zest of 2 oranges and almost have a "creamsicle" taste going on. I used Orangecello rather than rum and think this may well be my cake for gifting from now on. Two thumbs up and I have to struggle to not just eat the entire thing!

I made this cake to use up some oranges that were pretty soft. It was wonderful! The cake has a good orange flavor and is very moist. I brought the leftovers to work after 3 days and it was not dry at all. I did not use the glaze from this recipe, as I don't ever have rum on hand, so I just mixed 1/4 cup of fresh squeezed orange juice & 7 ounces of powdered sugar together. The only reason I'm marking this recipe with 4 stars, instead of 5, is it was a little oily. I plan on cutting the oil down from 3/4 cup to 2/3 cup, and if necessary, down to 1/2 cup if it is still too oily.

This is the recipe I was looking for, equal to the one I bought at Neiman Marcus one Christmas. It is Incredibly moist and flavorful; I substituted Absolut Lemon vodka and made it with a combination of lemons & oranges. A family favorite.

Luscious! Everyone loved it and wanted more. I used an egg white instead of the final egg yolk and used yuzu zest (I live in Japan) and fresh mikan juice in the cake and in the sauce. Absolutely amazing. Best cake I've made!

This cake is one of my standbys, and it always gets compliments and requests for the recipe. I make it essentially as written. I use only 1/2 cup of confec sugar for the syrup. The texture is sturdy, as with most Bundt cakes. Before serving, I garnish it with chopped candied orange peel rather than additional glaze. The cake is incredibly moist, with strong orange flavor and they're not kidding when they say that the flavor and moistness greatly improves with time. A great alternative to chocolate cake for a holiday dessert.

Absolutely delicious. Made this for my daughter to take to her future Mother in law for an over Christmas dessert. Huge accolades and a request for the recipe.

Absolutely delicious. Made this for my daughter to take to her future Mother in law for an over Christmas dessert. Huge accolades and a request for the recipe.

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