It’s Good Friday! No flowers or decorations today so that makes this fast and easy bundt cake the perfect dessert for today’s meals. Orange juice and an orange caramel sauce creates a cake that is flavorful, aromatic, and incredibly moist. Never used a bundt cake before? Here are a few tips to make that cake turn out well:

1. Prepare the pan. Grease the pan liberally with softened butter (don’t forget the those edges!) then sprinkle with flour (or cocoa powder if using a chocolate batter) until well covered. Tap out any excess flour.
2. Spoon in the batter. You’ll not only avoid bubbles from forming, you’ll also prevent the butter and flour from getting pushed out.
3. Cool, flip, and cool again. Once baked through, let cool enough to touch, about 10-15 min., before placing a cooling rack over the bundt pan and flipping over. Tap gently to release the cake then let cool completely.
4. Let it soak. If using a syrup, return the now cooled cake back into its pan. Use a BBQ stick to poke holes in the cake before pouring the hot syrup over the cake. Leave to soak overnight at room temperature.

Quick Orange Rum Cake
Takes 1 hour
Makes 1 bundt cake

2 boxes yellow cake mix
1/2 cup fresh orange juice
1 tablespoon grated orange rind

Glaze
1/4 cup butter
1/2 cup sugar
2 teaspoons orange juice powder
2 tablespoons rum
3 tablespoons water

1. Preheat oven to 350oF. Grease and flour a bundt pan.
2. Prepare the cake mix according to package directions. Add the orange juice and rind. Pour into the pan and bake until done.
3. Cool the cake in the pan then unmold.
4. To make the glaze, combine all the ingredients in a saucepan. Cook over low heat until blended. Brush all over the cake.

Want more rum on your cake? Then prick it all over with a toothpick, and brush with a blend of rum and corn syrup. Put the cake on a rack over a tray so that excess glaze will drip on the tray.

(Photograph by Ocs Alvarez. Styling by Cris C. Abiva. Recipe by Chef Dahlia Conde)

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