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Whole Orange Cake

Total Time
2 hrs 30 mins

Every good cook needs a nice moist, dense cake in his or her repertoire. This one–loaded with orange flavor and tender flecks of peel, and not too sweet–is perfect for brunch as well as dessert.

Whole Orange Cake (0313)

Photo by Annabelle Breakey; written by Elaine Johnson, Amy Machnak, and Stephanie Spencer
  Cooking-oil spray
 1 cup butter, softened
 1 1/4 cups granulated sugar
 3 large eggs
 2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
 2 1/2 cups flour
 1/4 teaspoon salt
 1/4 teaspoon baking soda
 1/2 teaspoon baking powder
 1 1/2 cups powdered sugar
 2 tablespoons plus 1 tsp. orange juice
Step 1

Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.

Step 2

Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.

Step 3

Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.

Step 4

Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.

Nutrition Facts

Amount Per Serving
Calories 414Calories from Fat 36
% Daily Value *
Total Fat 17g27%

Saturated Fat 10g50%
Cholesterol 94mg32%
Sodium 223mg10%
Total Carbohydrate 62g21%

Dietary Fiber 2.4g10%
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.