This Orange Blossom Cake Will Kiss Your Taste Buds With Sweet, Succulent Flavor

This orange blossom Bundt cake is so pretty to look at. You just might want to place it at the center of your holiday table as a decoration.

Check out what my pals over at Recipe Lion had to say about this recipe and the proper way to zest an orange:

Zest and juice the entire orange, even if you do not need all of it. Place any excess on a piece of foil in a thin layer and wrap tightly. Place into the freezer until you need it later. Any excess orange juice can also be saved for later by putting it into an ice cube tray and freezing – each cube holds about 1 tablespoon so you will know how much you have for another recipe.

I love fresh orange juice, don’t you? I was pleasantly surprised when i learned that the skins of oranges are edible in moderation. The zest from an orange gives food such a robust flavor. You can also make tea out of it 🙂

Ingredients

1 orange

1 package Duncan Hines super moist yellow cake mix

3 Eggland’s Best eggs

3/5 cup water

1/3 cup Wesson vegetable oil

1 cup Smucker’s orange marmalade

1 cup Domino powdered sugar

Instructions

For the Cake

Preheat oven to 350 degrees F. Use baking spray with flour to coat a bundt pan, especially in the ridges. Wipe out any excess that may pool in the bottom of the pan.

Use a fine zester tool to remove zest from the orange – you will need 3 teaspoons total, divided. Then squeeze the orange to obtain 2 – 3 tablespoons juice needed for the glaze. (see note).

In an electric mixer, prepare the cake mix by blending the eggs, water, oil and marmalade with the dry mix for 30 seconds on low. Add 2 teaspoons of the reserved zest and beat on medium for 2 minutes. Spoon evenly into the bundt pan and bake for 45-50 minutes or until the center of the cake tests done when a toothpick is inserted into it.

Cool cake on a wire rack for 5 minutes, gently push it away from the sides of the pan then invert it onto a serving plate to cool completely.

For the Glaze

Make the glaze when the cake is nearly cooled.

In a small bowl, combine the powdered sugar, the remaining 1 teaspoon orange zest and then stir in 2 tablespoons of the orange juice, adding more until the glaze is a thick yet still runny consistency. Pour over the top of the cake and allow to cool until ready to serve.

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Quick Tip: Serve this cake with sweet orange slices on the top as a garnish. Don’t peel the slices.

Thank you to Recipe Lion for this great recipe.