The Sun-Kissed Sweetness of Orange-Soaked Bundt Cake

There’s a particular magic that happens when citrus and cake come together, a delightful dance between bright zest and comforting crumb. This Orange-Soaked Bundt Cake, a treasure adapted from Bianca Henry, a revered pastry instructor in New York, holds a special place in my culinary heart. I remember the first time I tasted it – the cake was still warm, its aroma of sweet oranges and vanilla filling my kitchen, and the tender crumb yielded with the gentlest touch. Each bite was a burst of sunshine, followed by a whisper of rum and citrus that lingered beautifully. It’s the kind of cake that feels both elegant and wonderfully approachable, perfect for sharing with loved ones or savoring in a quiet moment.

Recipe Overview

Here are the essential details for this delightful cake:

• Prep Time: 15 minutes
• Cook Time: 45 to 50 minutes
• Total Time: Approximately 1 hour 15 minutes (plus cooling and soaking time)
• Servings: 10
• Yield: 1 (10-inch tube or 12-cup Bundt) cake
• Dietary Type: Standard

Ingredients

Gather these ingredients to create your own slice of sunshine.

For the Cake:

• 10 ounces all-purpose flour, plus more for greasing the pan
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 6 ounces unsalted butter, softened, plus more for greasing the pan
• ¾ cup canola oil (or other mild-flavored oil)
• 1 ½ tablespoons finely minced lemon zest (from about 2 lemons)
• 1 tablespoon vanilla extract
• ¾ cup strained fresh orange juice
• 5 large eggs

For the Syrup and Glaze:

• ½ cup frozen orange juice concentrate, thawed
• 1 tablespoon unsalted butter, melted
• 2 tablespoons dark rum
• 1 cup confectioners’ sugar, divided

Equipment Needed

You’ll want to have these tools on hand:

• A 10-inch tube pan or 12-cup Bundt pan
• A stand mixer with paddle and whisk attachments (or a hand mixer and large bowls)
• A sifter or fine-mesh sieve
• A thin skewer or cake tester
• A wire cooling rack
• A small bowl for mixing the syrup and glaze
• A baking sheet to catch glaze drips

Instructions

Let’s bring this beautiful cake to life, step by step.

1. Prepare the Oven and Pan: Begin by preheating your oven to 350°F (175°C). Then, thoroughly butter and flour your chosen tube pan or Bundt pan. Ensure you get into all the nooks and crannies to prevent sticking.

2. Combine Dry Ingredients: In the large bowl of your stand mixer, sift together the all-purpose flour, granulated sugar, baking powder, and baking soda. This ensures an even distribution of leavening agents and helps create a lighter cake texture.

3. Incorporate Butter: Add the softened unsalted butter to the dry ingredients. Using the paddle attachment on your stand mixer, mix on low speed until the mixture resembles fine crumbs. This process coats the flour particles with fat, contributing to a tender crumb.

4. Add Wet Ingredients: Switch to the whisk attachment on your stand mixer. With the machine running on medium speed, gradually whisk in the canola oil, lemon zest, vanilla extract, and strained orange juice.

5. Add Eggs: Next, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

6. Whip the Batter: Once all the eggs are added, increase the speed to high and whisk the batter for about 3 minutes. The batter should become noticeably lighter and fluffier. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

7. Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Prepare the Syrup and Glaze (While Baking): While the cake is in the oven, prepare the flavorful syrup and glaze. In a small bowl, whisk together the thawed frozen orange juice concentrate, melted unsalted butter, dark rum, and ½ cup of the confectioners’ sugar. Set aside.

9. Initial Cooling and Soaking: Once the cake is done baking, carefully remove the pan from the oven and place it on a wire rack to cool for 5 minutes. This brief cooling period allows the cake to set slightly, making it easier to handle.

10. Poke and Pour (First Soak): After 5 minutes, take a thin skewer and poke holes all the way through to the bottom of the cake. Aim for about 100 holes – this is crucial for allowing the syrup to penetrate the cake and create its signature moistness. Gently pour ⅓ cup of the prepared syrup over the cake, letting it soak in.

11. Second Soak: Allow the cake to stand for ½ hour. Then, repeat the process: pour another ⅓ cup of syrup over the cake and let it soak in.

12. Further Soaking and Resting: Let the cake stand for another ½ hour. At this point, you can choose to either proceed with glazing or wrap the cake tightly in plastic wrap and hold it at room temperature for up to 3 days. The flavor actually deepens and improves with this resting period. Cover the remaining syrup with plastic wrap and store it at room temperature as well.

13. Glaze and Serve: When you are ready to serve, whisk the remaining ½ cup of confectioners’ sugar into the remaining syrup. Place the cake on a wire rack set over a baking sheet to catch any excess glaze. Pour the glaze evenly over the cake, allowing it to drip down the sides. Let the glaze stand for at least 10 minutes to set before slicing and serving.

Expert Tips & Tricks

• Room Temperature is Key: Ensure your butter and eggs are at room temperature for optimal emulsion when creating the cake batter. This leads to a smoother, more consistent batter and a better cake texture.
• Zest Wisely: When zesting your lemons, aim for just the colorful outer layer. The white pith is bitter and should be avoided.
• Don’t Skip the Poking: Those numerous holes are the secret to a truly moist and flavorful cake. Don’t be shy with the skewer!
• Syrup Infusion: The extended soaking time for the syrup is what transforms this cake from good to spectacular. Patience is rewarded here.
• Make-Ahead Magic: As mentioned in the instructions, this cake is a fantastic make-ahead option. The flavor continues to develop beautifully when stored at room temperature for a couple of days, making it perfect for entertaining.

Serving & Storage Suggestions

This Orange-Soaked Bundt Cake is a stunning centerpiece on its own. For an extra touch of elegance, serve it with thin slices of peeled oranges that have been macerated with a sprinkle of sugar and a splash of rum, just as Bianca Henry suggests. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream would also be a delightful accompaniment.

Storage:

• Room Temperature: Wrapped well in plastic wrap, the cake can be stored at room temperature for up to 3 days. In fact, the flavor will continue to improve.
• Refrigeration: While it can be refrigerated, it may slightly alter the tender texture. If refrigerating, wrap it very tightly.
• Freezing: This cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	660.8 kcal
Calories from Fat		307 kcal
Total Fat	34.1 g	52%
Saturated Fat	11.5 g	57%
Cholesterol	145.4 mg	48%
Sodium	155.9 mg	6%
Total Carbohydrate	81.8 g	27%
Dietary Fiber	1 g	4%
Sugars	59.1 g	236%
Protein	6.7 g	13%

Variations & Substitutions

• Citrus Swap: While orange and lemon are classic, feel free to experiment with other citrus fruits like grapefruit or Meyer lemons for a different flavor profile.
• Boozy Twist: If you prefer not to use rum in the syrup, a good quality orange liqueur like Grand Marnier or Cointreau would be a sophisticated substitute.
• Nutty Addition: For a textural contrast, you could gently fold in ½ cup of chopped toasted almonds or walnuts into the batter just before pouring it into the pan.
• Reduced Sugar Glaze: If you find the glaze a bit too sweet, you can reduce the confectioners’ sugar slightly or even omit it entirely if you prefer a less frosted look and more subtle sweetness.

FAQs

Q: Why is it called an “Orange-Soaked” Bundt cake?
A: The “soaked” refers to the process where a flavorful syrup is poured over the cake after baking, allowing it to penetrate the crumb and create an incredibly moist and tender texture.

Q: Can I use a different type of pan for this recipe?
A: While the recipe is written for a Bundt or tube pan, you could adapt it for a 9×13 inch pan or even cupcakes. Baking times would need to be adjusted accordingly.

Q: How do I ensure my Bundt cake doesn’t stick to the pan?
A: Thoroughly buttering and flouring the pan is essential. For extra insurance, you can also use a baking spray that contains flour.

Q: My cake is a little dry. What went wrong?
A: Likely, the cake was overbaked. Always rely on the toothpick test for doneness rather than strictly the time. Also, ensure you fully soak the cake with the syrup as instructed.

Q: Can I make this cake without rum?
A: Absolutely. You can omit the rum from the syrup or substitute it with a tablespoon of orange extract or an additional tablespoon of orange juice concentrate for a non-alcoholic version.

Final Thoughts

This Orange-Soaked Bundt Cake is more than just a dessert; it’s an invitation to slow down and savor the simple pleasures. Its radiant citrus notes and unbelievably moist crumb make it a year-round favorite, perfect for brunches, afternoon tea, or a simple, sweet ending to any meal. I encourage you to try this recipe, and I’m eager to hear about your experiences. Perhaps you’ll discover your own cherished memory connected to this sun-kissed cake. Pair a slice with a fragrant cup of Earl Grey tea or a crisp glass of sparkling wine for an unforgettable experience.