Years ago Sunset Magazine published a curious Bundt cake recipe using whole oranges, peels and all. What an interesting concept, but what would it taste like? Would the thick orange skins and errant seeds taste bad? Turns out, the cake is absolutely delicious. Dense, rich, and very moist. There are pieces of bitter peel throughout that add complexity to the sweet flavor. I’ve partnered with my favorite grocery store, New Seasons Market, and updated this classic West Coast recipe for the holidays.

New Seasons Market has many locations with stores in the Portland, Oregon, metro area, southwestern Washington, Seattle, and northern California. The most interesting and fresh citrus varieties can be found here. You can also find high quality, New Seasons-branded baking supplies such as flour, butter, and eggs.

My update of the whole orange cake adds warm holiday spices: cinnamon, cardamom, nutmeg, and cloves. I brush the just-out-of-the-oven cake with an orange simple syrup, and drizzle the cooled cake with fresh orange glaze. When shopping at New Seasons Market, take advantage of their wide variety of oranges. For this recipe, I am using blood oranges for their gorgeous, deep red color, but you can use navel oranges or experiment with other delicious varieties.

Whole Blood Orange Spice Cake

Special equipment: Bundt pan, food processor, stand mixer

The Cake
Softened butter and flour for greasing the cake pan
1 cup (8 oz) unsalted butter, softened
1 1/4 cups (8 3/4 oz) granulated sugar
3 large eggs
2-3 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
2 1/2 cups (12 1/2 oz) flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Orange Simple Syrup
1/2 cup (4 oz) fresh orange juice
1/2 cup (3 1/2 ounces) sugar
Orange Glaze
2 cups (8 oz) powdered sugar
2 tablespoons orange juice
Preheat oven to 325°. Set oven rack to lower middle position. Butter and flour a 10-cup Bundt pan and set aside.

In a medium bowl, whisk flour, salt, baking soda, baking powder, cinnamon, cardamom, nutmeg, and cloves together. Set aside. In a food processor, process orange chunks until mostly smooth, but not pureed.

In a large bowl of a stand mixer beat butter and granulated sugar on medium speed until fluffy. Beat in eggs one at a time and continue beating for 30 seconds until incorporated. Add 1 1/2 cups orange mixture into batter and beat until blended. Add flour mixture on low-medium speed and combine until incorporated, careful to not overbeat. Give batter a final stir with a rubber spatula and spread batter in prepared pan.

Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 50-55 minutes.

Meanwhile make orange simple syrup. In small pan combine fresh orange juice and sugar. Heat until boiling and sugar dissolves. About 2-3 minutes.

Remove cake from oven and cool in pan on a rack 10 minutes, then invert cake onto rack. Brush still-hot cake all over with orange simple syrup and cool cake completely. About 2-3 hours.

To make the orange glaze, whisk together sifted powdered sugar and orange juice in a small bowl. Add more powdered sugar or juice until desired consistency is achieved and no lumps are visible. I like my glaze to be opaque white and on the thicker side. Drizzle over cooled cake. Let glaze set, then slice cake.

Whole Blood Orange Spice Cake

Recipe inspired by and modified from Sunset Magazine.

Equipment

  • Bundt pan, food processor, stand mixer

Ingredients

The Cake

  • Softened butter and flour for greasing the cake pan
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2-3 oranges about 1 lb. total, ends trimmed, then cut into chunks and seeded
  • 2 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Orange Simple Syrup

  • 1/2 cup fresh orange juice
  • 1/2 cup sugar

Orange Glaze

  • 2 cups powdered sugar
  • 2 tablespoons orange juice

Instructions

  • Preheat oven to 325°. Set oven rack to lower middle position. Butter and flour a 10-cup Bundt pan and set aside. In a medium bowl, whisk flour, salt, baking soda, baking powder, cinnamon, cardamom, nutmeg, and cloves together. Set aside. In a food processor, process orange chunks until mostly smooth, but not pureed.
  • In a large bowl of a stand mixer beat butter and granulated sugar on medium speed until fluffy. Beat in eggs one at a time and continue beating for 30 seconds until incorporated. Add 1 1/2 cups orange mixture into batter and beat until blended. Add flour mixture on low-medium speed and combine until incorporated, careful to not overbeat. Give batter a final stir with a rubber spatula and spread batter in prepared pan.
  • Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 50-55 minutes.
  • Meanwhile make orange simple syrup. In small pan combine fresh orange juice and sugar. Heat until boiling and sugar dissolves. About 2-4 minutes.
  • Remove cake from oven and cool in pan on a rack 10 minutes, then invert cake onto rack. Brush still-hot cake all over with orange simple syrup and cool cake completely. About 2-3 hours.
  • To make the orange glaze, whisk together sifted powdered sugar and orange juice in a small bowl. Add more powdered sugar or juice until desired consistency is achieved and no lumps are visible. I like my glaze to be opaque white and on the thicker side. Drizzle over cooled cake. Let glaze set, then slice cake.

This post is sponsored by New Seasons Market