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Wine & Dine: Orange Bundt Cake

Kris Allen pairs a tasty Orange Bundt Cake recipe with a bottle of Chocolate Shop red wine.
Orange Bundt Cake with Chocolate Glaze

2 oranges
2 cups sugar
2 sticks (1 cup) unsalted butter, softened
5 large eggs
1 teaspoon vanilla
1 cup milk
3 cups all-purpose flour
1 tablespoon Clabber Girl Baking Powder
1/2 teaspoon salt
For the glaze:
1/3 cup fresh squeezed orange juice
2 tablespoons butter
1 tablespoon sugar
1 cup semi-sweet chocolate chips

Preheat oven to 350°F.
Generously butter a 3-quart bundt or tube pan, and dust it with flour.
With a vegetable peeler, remove the outer orange zest from 1-1/2 of the oranges. Grind the strips of zest with 1 cup of the sugar in a food processor.
With an electric mixer, cream the butter with the orange sugar and the remaining 1 cup sugar, until it is light and fluffy. Beat in the vanilla and the
eggs, one at a time, scraping the bowl and beater often, and beat well until the mixture is light and smooth.
Sift together into a bowl the flour, Clabber Girl Baking Powder and salt. Add the flour to the batter in batches, alternately with the milk, beginning and
ending with the flour.
Pour the batter into the prepared pan and bake for 1 hour or until a skewer comes out clean. Invert the cake onto a cooling rack and set the rack over a
Make the Glaze: In a small saucepan bring the orange juice to a boil with the butter and the sugar, stirring. Remove the pan from the heat and add the
chocolate chips. Stir the glaze until the chips are melted and drizzle over the cake.

Grinding the orange zest with the sugar is a great way to make sure all the intense oils and flavor in the rind go into your cake. This cake will keep for up to a week.

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