WHOLE ORANGE CAKE

Whole Orange Cake

  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.

Ingredients

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

2 teaspoons baking powder

1 1/2 cups powdered sugar

2 tablespoons plus 1 tsp. orange juice

How to Make It

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 or

juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.