Orange Supreme Jubilee Bundt Cake

By Rose Mary Mogan
@cookinginillinois

I just made this moist and tasty Orange Cake and am delighted to share it with you.

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

Rating:

★★★★★ 1 vote

Comments:

23 Comments

Serves:

10 or more depending on portion size

Prep:

30 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

3 c: all purpose flour ( i used white lily)
1 Tbsp: baking powder
1 tsp: salt
2 1/2 c: sugar
2 Tbsp: orange zest(1/4 cup) about 2 oranges
2 stick: butter, softened
4 large: eggs, room temperature
1/2 c: milk (i used 1%)
1/2 c: orange juice (i used tropicana)
1 box: instant vanilla pudding (3.4 ounce)
2 tsp: orange extract ( i used watkins brand)
2 tsp: butter flavored extract (i used watkins brand)
4-6: drops yellow food coloring (optional)
1/2 c: orange marmalade
1/4 c: orange juice
1 tsp: each orange & butter extract
: garnish with fresh orange slices and red candies, i used white sugar crystals also, but that's optional

Step-By-Step

1Preheat 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.

2In 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.

3In a smaller bowl, add the sugar, then grate the orange zest into the sugar, stir and set aside till needed.

4Add 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.

5Add 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.

6Add the milk, orange juice, butter and orange extracts to a 2 cup measuring cup, stir to blend together.

7Now 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.

8Spray cake pan liberally being sure to get into ALL OF THE NOOKS AND CRANNIES. Then carefully add the cake batter into the pan.

9Bake 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.

10Prepare 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.

11Then 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.

See Recipe Card