Orange Bourbon Bundt Cake
Ingredients
The Cake
- 1` cup unsalted butter (227 grams)
- 2 cups sugar
- 5 large eggs, room temp
- 3 cups sifted, all-purpose flour (360 grams)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup orange juice (170 grams)
- 1 orange zest
The Glaze
- 4 tbsp unsalted butter, melted (1/4 cup, 1/8 lb)
- 1 cup confectioner's sugar (1/4 lb)
- 1 oz bourbon (2 tbsp, 28g) ( spiced rum also works )
Instructions
The Cake
- Preheat oven to 350F
- Grease 10-cup Bundt pan, or 10" tube pan (9"x4"loaf pan also works).
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, scraping the bowl occasionally.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding dry mix and orange juice to the butter mixture, 1/3 at a time.
- Stir in the orange zest.
- Pour the mix into the prepared pan.
- Bake the cake for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it sit in the pan on a rack for 10 minutes.
The Glaze
- Whisk the glaze ingredients in a saucepan over medium-low heat. See below for microwave option.
Putting it all together
- If you've baked the cake in a Bundt or tube pan, turn the cake out of the pan onto a serving plate and immediately brush glaze over the top. If you've baked the cake in a loaf pan, brush the glaze over the cake right in the pan.
Notes
I guess you can do this in a microwave-safe bowl, and microwave on high for 20-second intervals, stirring, until fully combined.