Recipe of the Week


Prep Time: 1 Hour
Yields: 1 (8-inch) Bundt Cake

This is a great recipe for a golden, moist cake perfumed with orange. The secret to its success is adding the ingredients in precisely the order indicated and beating well after each addition. The cake is excellent served with coffee or tea. To dress it up, combine 2 tablespoons of apricot jam and 2 teaspoons of orange liqueur. Simmer for 2 minutes then brush over the finished cake. You can also serve it with a scoop of ice cream and fresh strawberries.

1⅓ cups freshly squeezed orange juice, divided
1 tbsp freshly grated orange zest
3 large eggs
1⅔ cups granulated sugar, divided
⅔ cup olive oil
2 cups unbleached flour
1 tbsp baking powder
4 tbsps butter

Preheat the oven to 350°F. Grease and flour an 8-inch fluted Bundt pan then set aside. In a bowl, beat eggs with an electric mixer until thickened and lightly colored. In the precise order, gradually beat in 1 cup of sugar, 1 cup of orange juice, orange zest and olive oil, blending well after each addition. Beat in flour then add baking powder. Pour batter into prepared Bundt pan and bake about 45 minutes or until a toothpick inserted in the cake comes out clean and the cake springs back to the touch. Remove from oven. In a small saucepan over medium-high heat, add butter, remaining sugar and orange juice and cook until sugar is dissolved. Pour over the hot cake and allow to cool thoroughly before turning out onto a serving dish.

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