Orange Supreme Jubilee Bundt Cake
By
Rose Mary Mogan
@cookinginillinois
1
The original recipe came with the Bundt Pan, but I enhanced the recipe by adding a few additional ingredients. The results were well worth my efforts.
I baked this cake in my Nordic Ware Jubilee Bundt pan which has a 10 cup capacity. I think next time I will double the glaze ingredients, but it does kiss the intricate details of the cake where it is needed most.
This cake is full of flavor, and really does not need a frosting, unless you must have it. My friend really appreciated how moist the cake is
★★★★★ 1 vote5
Ingredients
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3 call purpose flour ( i used white lily)
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1 Tbspbaking powder
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1 tspsalt
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2 1/2 csugar
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2 Tbsporange zest(1/4 cup) about 2 oranges
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2 stickbutter, softened
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4 largeeggs, room temperature
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1/2 cmilk (i used 1%)
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1/2 corange juice (i used tropicana)
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1 boxinstant vanilla pudding (3.4 ounce)
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2 tsporange extract ( i used watkins brand)
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2 tspbutter flavored extract (i used watkins brand)
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4-6drops yellow food coloring (optional)
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GLAZE INGREDIENTS
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1/2 corange marmalade
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1/4 corange juice
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1 tspeach orange & butter extract
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·garnish with fresh orange slices and red candies, i used white sugar crystals also, but that's optional
How to Make Orange Supreme Jubilee Bundt Cake
- 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.
- 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.