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Orange Cake in a Bundt Pan
Course: Cakes
Cuisine: Western
Author: Shiokman Eddie
  • 250 g unsalted butter
  • 200 g fine sugar
  • 4 large eggs
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Grated orange zest from 2 oranges
  • 120 ml orange juice freshly squeezed
  • 2 tbsp brandy (optional)
  1. Cream butter and sugar until pale yellow in a mixing bowl
  2. Add 1 large egg at a time
  3. Sieve self-raising flour, baking powder and salt together in a separate bowl
  4. Slowly add sieved flour one spoon at a time into the mixing bowl
  5. Grate orange zest and add to the mixing bowl
  6. Add freshly squeezed orange juice
  7. Add brandy (optional)

  8. Add 1 tsp vanilla extract (optional)
  9. Prepare bundt pan by brushing soft butter thoroughly inside every corner of pan
  10. Sieve flour into pan and ensure that the inside is totally covered and knock out excess flour from the pan
  11. Scoop batter into the flour coated Bundt Pan
  12. Knock the Bundt Pan on a hard surface to remove trapped air in the batter
  13. Bake in pre-heated oven at 180°C for 45 mins
  14. Insert skewer into the cake and ensure it comes out clean
  15. Let cake cool down for 15 mins before removing it from pan