Marla Koss suggested this recipe as well – it’s a revelation, as well as filled with Vitamin C!
Ingredients:
- 2 sticks (225g) unsalted butter, softened, plus more for the pan
- 1 1/4 cups (250g) sugar
- 3 large eggs
- 2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
- 2 1/2 cups (315g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups (185g) confectioners’ sugar
- 2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange
Heat oven to 325. Place oven rack in center position. Butter a 10-cup bundt pan very well, and add flour for extra non-stick.
In a large bowl, beat butter and sugar till fluffy. Add eggs one at a time.
Pulse orange chunks in food processor until mostly smooth but not completely pureed. Spoon 1 ½ cups of the pulp into batter and beat until blended.
Add flour, salt, baking soda and baking powder and beat just till smooth. Pour into buttered bundt pan.
Bake about 55 minutes or until a toothpick comes out mostly clean (just crumbs clinging are okay). Set pan on cooling rack for 10 minutes, then turn out onto rack. Make sure there is a larger pan underneath, because you’ll be pouring glaze on the cake once it’s completely cooled.
Make glaze by beating the sugar and orange juice together until smooth, then drizzle on cooled cake. Store cake airtight at room temperature.
