Glazed Orange Bundt Cake

Disclosure: This post is sponsored by Eggland’s Best Eggs.  All thoughts and opinions are my own.

Eggland’s Best Eggs are the only eggs we buy. The eggs contain no added hormones, antibiotics or steroids, and no animal by-products, recycled, or processed foods. This is especially important when your family is conscious about healthy eating. That’s why I was excited when Eggland’s Best announced “America’s Best Recipe” Contest. This year I decided to make a Glazed Orange Bundt Cake using seasonal fresh Florida orange juice squeezed from oranges I picked up at a local farm to table market.

Eggland’s Best is the No. 1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5, and riboflavin. Eggland’s Best eggs have six times more vitamin D, more than double the omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs. Independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs. (We go through eggs quickly!)

Learn more about Eggland’s Best eggs’ superior nutrition here: http://bit.ly/2nchmvY. You can also find out more about Eggland’s Best by visiting the Eggland’s Best Facebook page. Keep up with the latest news by following Eggland’s Best on Twitter. You can also find eggcellent recipes on Eggland’s Best Pinterest boards. Visit Eggland’s Best Instagram for more recipes or use #madewithEB to add your own recipe.

Eggland’s Best 2018 ‘America’s Best Recipe Contest

Eggland’s Best is searching for the most passionate egg fan with the best and most creative original egg recipe.  “America’s Best Recipe” Contest invites fans from across the country to show off their hometown pride and submit recipes inspired by their favorite local or state ingredients or dishes.  If you plan to submit a recipe, note that all recipes must include at least two whole Eggland’s Best eggs and should be submitted by April 30, 2018, for a chance to win $10,000. You can enter up to two recipes within each category, which means eight chances to win! Visit the Eggland’s Best website to find more information and official rules about the Eggland’s Best 2018 “America’s Best Recipe” Contest: http://bit.ly/2Bv83M8.’

Chefs Notes

1. I used seasonal Florida oranges in this recipe.
2. You can also substitute whole milk for canned evaporated milk.
3. The orange zest and orange juice will not make the cake orange in color. Add one or two drops of orange food coloring if you prefer a brighter orange color.
4. Sift the cake flour before measuring so that the cake isn’t too dense.
5. Cool the cake completely before glazing.

Print

Glazed Orange Bundt Cake

Cuisine Desserts

Cook Time 50 minutes

Servings 16 slices

Calories 345 kcal

Author Olives & Okra

Ingredients

Orange Bundt Cake

• 1 cup unsalted butter softened
• 1 3/4 cup sugar
• 4 large Eggland's Best eggs at room temperature
• 2 tsp vanilla
• 3 tbsp orange zest
• 1/2 cup fresh Florida orange juice
• 3 cups sifted cake flour
• 1 tsp salt
• 1 tsp baking powder
• 3/4 cup whole milk

Orange Glaze

• 1 1/2 cups confectioner's sugar
• 4 tbsp fresh Florida orange juice
• 1 tsp vanilla

Instructions

1. Preheat oven to 350 degrees. Coat a 10-inch bundt pan with cooking spray or grease with butter and flour.

2. In a medium bowl,  whisk together flour, salt, and baking powder. Set aside.

3. Using a mixer, beat butter until creamy. Add sugar and cream with butter on high for about 2 minutes. Add eggs, one at a time, and mix on low-medium speed. Add vanilla, orange zest, and juice. Mix. 

4. On low speed, add the dry ingredients, a little at a time, alternating with the milk until blended.

5. Pour batter into prepared bundt pan. Bake for 45-55 minutes, or until a cake tester inserted in center of the cake comes out clean. Cook in pan for about 10 minutes before transferring to a cooling rack. Cool completely before glazing.

6. To make the glaze, whisk together confectioner's sugar, 3 tablespoons of orange juice, and vanilla. If the glaze is too thick, add 1 tablespoon of orange juice. Drizzle or spoon over cooled cake.

Recipe Notes

This recipe uses seasonal Florida oranges.

This is a sponsored post written by Sherry Nappa on behalf of Eggland’s Best Eggs.