By CountryLiving
This Bundt cake can be made up to two days ahead. Its shape is courtesy of a "heritage" pan, which can be found on amazon.com.
Total Time:
Prep:
Level:
Easy
Serves:
10
Ingredients
CAKE
- 1 c. unsalted butter
- 2½ c. all -purpose flour
- 2 c. sugar
- ¾ tsp. fine salt
- 2 tbsp. orange liqueur
- 1 tbsp. orange zest
- 2 tsp. pure vanilla extract
- 5 large eggs
- ½ c. Buttermilk
HONEY BUTTER GLAZE
- ½ c. Honey
- ¼ c. orange liqueur
- 6 tbsp. unsalted butter
- 3 tbsp. sugar
Directions
- Preheat oven to 325 degrees F. Butter and flour a 10-cup Bundt pan.
- Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar and salt until light and fluffy, 1 to 2 minutes. Beat in orange liqueur, orange zest, and vanilla. Reduce mixer speed to low and add eggs, one at a time, beating just until blended after each addition. Add flour alternately with buttermilk, beginning and ending with flour, beating just until blended after each addition.
- Spoon batter into the prepared pan. Gently tap pan on counter a few times to remove any air bubbles. Bake, rotating pan once, until a long wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes.
- During last 10 minutes of baking, prepare Honey Butter Glaze. Spoon two-thirds of warm glaze over cake in pan, allowing glaze to soak in between spoonfuls. Cool completely in pan on a wire rack. Invert onto cooling rack. Warm remaining glaze and gradually brush outsides of cake. Garnish with orange zest.
- For the Honey Butter Glaze: bring the honey, orange liqueur, unsalted butter, and sugar to a boil in a saucepan over medium heat, stirring often, until the sugar is dissolved. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 2 minutes.
