Saturday, March 9, 2013

Whole Orange Cake (Week 11)

Oranges and more oranges! Leesa and I (the orange picking crew) decided to try a fun and easy recipe from this months Sunset Magazine.... To be clear..... We called it bread last night because both Hubby and I gave up sweets for Lent (amazing how creative you can get with your justifications!). Very yummy, dense and not icky sweet.

1 c butter, softened
1 1/4 c sugar
3 large eggs
2 large oranges (or 4 medium) a lb., ends trimmed and seeded, cut in chunks
2 1/2 c flour
1/4 tsp each salt and baking soda
1 tsp cardamom
1/2 tap baking powder
1 1/2 c powdered sugar
3 tsp orange juice

Preheat over to 325. Coat bundt pan with cooking oil spray.

Cream butter and sugar. Beat in eggs.

In food processor whirl orange chunks till mostly smooth but not puréed. Add 1 1/2 c orange mixture to the batter and beat till blended. Add flour, salt, soda, cardamom and baking powder. Mix until smooth. Spread in to bundt pan.

Bake until tooth pick inserted comes out only with a crumbs, about 55 minutes.

Whisk juice and powdered sugar. Drizzle over cooled cake and let set.


  1. I made a similar recipe, but it used whole wheat flour and no cardamon. I have no love for bundt pans so used cupcake pans instead. Delicious mini bites of orange goodness.

  2. Excellent idea about the muffin pans. I would guess that we might get something similar to a "nonette" (French baked goodies from Dijon.....absolute heaven in my book). I'll have to give this a try!