Add some and citrus to your day with a Blood Orange Bundt Cake. Granted, this might not be recommended by our doctors but it sure is tasty. Blood Oranges are at their peak this time of year and I couldn’t pass them up. I love cutting into one and seeing it’s crimson colored flesh. Although I love to bake with them there’s also nothing like eating one and having the juice stain your fingers. My white kitchen towels and counter top demand a little extra cleaning but it is worth it.
This isn’t my first go-round with this fruit but it’s the first Bundt cake I’ve made with it. When I added the juice to the batter I was a bit taken aback because the color of the batter was anything but pleasing, it looked almost muddy. However, after the first bite, I got over it. When mixed with the powdered sugar it took on a rosy hue.
Blood oranges, grayish looking batter and rosy colored glaze sound like a mish-mash of something that wouldn’t be good, but trust me, it’s good. My Blood Orange Bundt Cake recipe is adapted from My Husband Cooks.
- 3 cups all- purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 2 TBS blood orange juice
- 4 large eggs
- Zest of 2 blood oranges
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup Triple Sec or simple syrup (optional)
- 1 ½ cups powdered sugar
- 3 TBS blood orange juice
- 1 tsp vanilla
- Preheat oven to 325F° and prepare a 10 cup Bundt pan for nonstick baking.
- In the bowl of a stand mixer, cream together the sugar and butter until light and fluffy.
- Add eggs one at a time beating until yolk disappears.
- In a separate bowl, whisk together the flour baking soda, baking powder, and salt.
- Turn the mixer to low speed, and add a third of the flour mixture to the creamed mixture alternating with the milk, until both are fully combined taking care not to overmix.
- Using a spoon or spatula, fold in the blood orange juice and orange zest.
- Bake in a preheated oven for 1 hour and 15 minutes checking after 1 hour using a skewer or toothpick.
- Once done remove and let cool for 15 minutes before turning the cake out onto a cooling rack.
- Next, poke holes in the cake with the tines of a fork or a toothpick and brush the Triple Sec or simple syrup on the cake while it is still warm.
- In a small bowl add the powdered sugar, 3 TBS of blood orange juice and 1 tsp of vanilla. Whisk until smooth and pour over cake.
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