orange supreme jubilee bundt cake

How To Make orange supreme jubilee bundt cake

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  1

  Preheat oven to 350 degrees F. This is the pan I used to make this impressive cake. It has a 10 cup capacity. Normally I would prepare the cake pan before making the cake, BUT BECAUSE OF ALL THE NOOKS AND CRANNIES, I chose to wait until the cake was ready to go into pan before spraying. I prefer to use Baker's Joy, because it already has flour in the spray.
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  2

  In a medium size bowl add the flour, salt, baking powder and pudding mix, then stir with a spoon to blend together. WHITE LILY ALL PURPOSE FLOUR IS LIGHT LIKE A CAKE FLOUR, AND CREATES IN MY OPINION a much lighter cake consistency. It is worth it , if it is available in your area.
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  3

  In a smaller bowl, add the sugar, then grate the orange zest into the sugar, stir and set aside till needed.
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  4

  Add the softened butter to a mixing bowl and beat on medium low speed, till creamy, scraping down the sides of the bowl with a spatula, if needed.
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  5

  Add the sugar mixture in 3 intervals, beating well after each addition. Now add the eggs one at a time and beating well after each has been added. Beating at least 5-6 minutes.
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  6

  Add the milk, orange juice, butter and orange extracts to a 2 cup measuring cup, stir to blend together.
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  7

  Now alternately add the flour mixture and liquid mixture in 3 intervals, alternating between the dry and the wet ingredients. Beating until all as been well incorporated into the cake batter.
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  8

  Spray cake pan liberally being sure to get into ALL OF THE NOOKS AND CRANNIES. Then carefully add the cake batter into the pan.
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  9

  Bake in pre heated 350 degree F. oven for 1 hour 10 minutes, checking after one hour, or when tooth pick is inserted into center of cake & batter comes out clean. Remove from oven and allow to sit for at least 10 minutes, then Invert onto cooling rack or cake platter.
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  10

  Prepare glaze by adding both the marmalade and orange juice into a small sauce pan, then heat over medium high heat, until mixture comes to a boil, stir and cook for about 3 minutes till mixture becomes thick & syrupy. Remove from heat. Then add both extracts, & stir to blend. Carefully strain hot syrup into a strainer, reserving the syrup and discarding the solid portion.
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  11

  Then Spoon or drizzle glaze over Cake. I also added a few white sugar crystals but that is optional. Garnish as desired. I chose to use fresh orange slices and red candies, but you can leave it plain or garnish as you prefer. Serve and enjoy.
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