Orange Blossom Bundt Cake

Written By Kimberly Clarkin

Need a spring dessert? Try Raised on Olive Oil’s Orange Blossom Bundt Cake! Incorporating orange blossom water is a key ingredient all over the Mediterranean and North Africa. For more information read the “note” at the bottom of the recipe. Try this abundant dessert with your friends and family!

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Cooking Time: 2 hours

Servings: 12 slices

Ingredients

Cake

  • 3                 cups            Flour 

  • 1                 tsp.             Salt

  • ½                tsp.             Baking Soda

  • ¾                cup             Butter, room temperature (1 ½ sticks of butter)

  • 1 ¾             cups            Sugar

  • 2                 Tbsp.          Orange Zest

  • 3                 Large          Eggs   

  • 1                 tsp.             Orange Blossom Water   

  • 2/3             cup             Fresh Orange Juice

  • 2/3             cup             Buttermilk            

Glaze

  • 2                Tbsp.          Butter

  • 2                Tbsp.          Sugar

  • ½               cup             Fresh Orange Juice 

  • 1                tsp.             Orange Blossom Water

Icing

  • ¼               cup             Butter, room temperature ( ½ stick of butter)

  • 8                oz.              Cream Cheese, room temperature

  • 1                Tbsp.        Orange Juice

  • ¾               tsp.             Orange Blossom Water

  • 1                Tbsp.          Orange Zest

  • 5                cups           Powdered Sugar (1 lb. + 4 oz.)

 

Instructions

  1. Adjust oven rack to middle position and preheat oven to 350 F.

  2. Take a 12 cup Bundt pan and spray pan with nonstick spray, set aside.

  3. In a medium bowl whisk flour, salt and baking soda until combined.

  4. In a standing mixing bowl add butter, sugar and orange zest, beat for 3 minutes, Scrape bowl half way through beating.

  5. Add eggs one at a time, beating after each addition. 

  6. Add orange blossom water and orange juice and beat until combined. Note mixture will appear curdled.

  7. On a low speed add half the flour mixture and half the buttermilk and mix until combined, repeat.

  8. Transfer batter to prepared pan and smooth the top.

  9. Bake for approximately 47-50 minutes until toothpick inserted comes out clean. Keep a close eye on cake to not overbake. Cool on oven rack.

  10. Meanwhile make the glaze by adding all glaze ingredient to a small sauce pan. Heat glaze on medium heat, occasionally swirling glaze. Heat until reduced to about ½ cup, approximately 5 minutes.

  11. Brush 3 tablespoons of glaze onto top of Bundt cake in the pan.

  12. Cool cake for 10 minutes longer.

  13. Meanwhile in a standing mixing bowl add all icing ingredients and beat until smooth, cover and refrigerate.

  14. With a small sharp knife cut around the sides of the Bundt pan to loosen the cake.  Turn Bundt cake onto a cardboard cake circle or cake dish.

  15. Brush cake with glaze.  Cool cake completely.

  16. Once cake is cooled pipe icing down the sides of the Bundt or with a spatula smooth icing on the top of Bundt.  

  17. Garnish with orange blossoms and enjoy a bit of spring!

     

    Note: Orange blossom water has an amazing floral and aromatic flavor that can be added to baked goods, desserts, candies and drinks.  It is a prized flavoring used all over the Mediterranean and north Africa. Orange blossom water is made by distilling orange blossom petals to create an extract.  Orange blossom water is very concentrated so if you experiment with it try adding a little at a time.  I have given the link for Cortas brand orange blossom water which is hands down the best and only product I use.

Kimberly Clarkin