Orange Soaked Bundt Cake

An unsurprising result during my baking spree... the last such episode was a year plus ago! The cake came out moist and flavourful though! The recipe, a keeper.

For the ManOfFewWords

Undrizzled, Unpoked, Unsoaked, Unmoulded and Unadorned!!!!

Birthday Cakes play their tricks

Orange Soaked Bundt Cake from Fine Cooking. As is inevitable, from my previous foray's, this cake decided to follow another path. It has been a long series of attempts to post. Work, camera off on a vacation, unsure about a friend's borrowed instrument all contributed, wily-nily, to a pause in blogging. Drafts adding up during this blink of a summer! 

Orange Soaked Bundt Cake

• I forgot to follow the instructions: soak the syrup, let the cake cool in the pan for an hour and then unmould!
• Reduced the vegetable oil from 3/4 cup to 1/2 cup
• Orange zest was substituted for Lemon zest.
• Added 1/2 tsp of powdered cardamom
• Cognac was substituted for Rum

Ingredients

2-1/4 cups all-purpose flour; plus more for the pan

2 cups sugar

1-1/2. baking powder

1/2 tsp. baking soda

12 tbsps unsalted butter, softened; plus more for the pan

½ cup canola or other mild-flavored oil

1-1/2 Tbs. finely minced orange zest

1 tbsp. vanilla extract

1/2 tsp cardamom powder

3/4 cup strained fresh orange juice

5 large eggs

For the syrup & glaze:

1/2 cup fresh orange juice

1 Tbs. unsalted butter, melted

2 Tbs. dark rum

1 cup confectioners' sugar, divided

Method

For the cake

Heat Oven to 350 F

Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.

Add the butter and mix on low speed until fine crumbs form.

Change to the whisk attachment.

With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, cardamom powder and orange juice.

Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.

Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.

To Serve

Poke the cake several times, soak with the syrup. Let cool for an hour in the pan, unmould and serve.
Perhaps deep ridged pans are not a good idea?