Orange Bundt Cake
This Bundt cake bakes golden with little bursts of orange zest and golden raisins tucked into the crumb. Its buttery citrus glaze settles into every ridge as it cools.
Recipe link
Prep time20 min
Cook time55 min
Total time2 hr 15 min
- Course
- Dessert
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 310
Ingredients
Cake Batter
- 3 cups Bisquick baking mix
- 1 ¼ cups buttermilk
- ¾ cup sugar
- 1 teaspoon baking soda
- 3 tablespoons butter — softened
- 3 eggs
- 1 tablespoon orange zest — finely grated
- 1 teaspoon vanilla extract
- ⅔ cup golden raisins — chopped
- ⅓ cup pecans — chopped
Orange Glaze
- 1 cup powdered sugar
- 3 tablespoons butter — melted and cooled slightly
- 2 teaspoons orange zest — finely grated
- 1–2 tablespoons orange juice — adjust for consistency
Instructions
- Prepare the Oven and Pan: Position a rack in the center of the oven and preheat to 350°F. Grease and flour a 10-cup Bundt pan thoroughly, coating every ridge and the center tube.
- Mix the Batter: In a large mixing bowl, combine Bisquick, buttermilk, sugar, baking soda, softened butter, eggs, orange zest, and vanilla extract. Beat with an electric mixer on low speed for 30 seconds. Scrape the sides and bottom of the bowl, then beat on medium speed for 4 minutes, scraping the bowl periodically, until the batter is smooth and thick.3 cups Bisquick baking mix, 1¼ cups buttermilk, ¾ cup sugar, 1 teaspoon baking soda, 3 tablespoons butter, 3 eggs, 1 tablespoon orange zest, 1 teaspoon vanilla extract
- Fold in the Mix-Ins: Using a flexible spatula, gently fold in the chopped golden raisins and pecans just until evenly distributed.⅔ cup golden raisins, ⅓ cup pecans
- Bake: Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, beginning to check at 50 minutes, until the cake is deep golden, the top springs back lightly when touched, and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool the Cake: Set the pan on a cooling rack for 10 minutes. Carefully invert the cake onto the rack, lift off the pan, and let the cake cool completely, about 30–45 minutes.Orange Glaze
Orange Glaze
- Prepare the Glaze: In a small bowl, stir together powdered sugar, melted butter, orange zest, and 1 tablespoon orange juice. Add more orange juice 1 teaspoon at a time until the glaze is smooth, thick, and pourable.1 cup powdered sugar, 3 tablespoons melted butter, 2 teaspoons orange zest, 1–2 tablespoons orange juice
- Finish the Cake: Drizzle the glaze evenly over the completely cooled cake. Let the glaze set for about 10 minutes before slicing.
Notes
- Orange Zest: Fresh orange zest gives the cake its brightest flavor. Grate only the orange-colored outer peel and avoid the bitter white pith.
- Bundt Pan: A 10-cup Bundt pan is recommended. Grease and flour every ridge and the center tube thoroughly so the cake releases cleanly.
- Mix-Ins: Chop the raisins and pecans so they distribute evenly through the batter. The pecans may be toasted and cooled before use for a deeper nut flavor.
- Glaze: Begin with 1 tablespoon orange juice and add more gradually. The cake must be completely cool so the glaze stays opaque and settles into the ridges instead of melting off.
- Make Ahead: The cake may be baked 1 day ahead, cooled completely, and kept tightly covered. Glaze it the day it will be served.
- Storage: Store the glazed cake tightly covered at room temperature for up to 3 days. Refrigerate for longer storage and let the slices return to room temperature before serving. The unglazed cake may also be frozen tightly wrapped.
- Serving Suggestions: Serve with coffee, Russian Spiced Tea, or Irish Cream Liqueur.
Nutrition (Approximate Per Serving)
Yield
1 Bundt cake (about 12 slices) — Serving size: 1 slice
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 310
- Carbohydrates
- 47 g
- Protein
- 5.5 g
- Fat
- 11 g
- Saturated Fat
- 5 g
- Cholesterol
- 60 mg
- Sodium
- 480 mg
- Fiber
- 1.5 g
- Total Sugars
- 28.5 g
Equipment
- 10-cup Bundt pan | Equipment Notes: 10-cup capacity
- Electric mixer
- Mixing bowls | Equipment Notes: 1 large bowl for the batter and 1 small bowl for the glaze
- Flexible spatula
- Cooling rack
- Toothpick or cake tester | Equipment Notes: Either tool is acceptable
- Zester or grater | Equipment Notes: Use a fine grating surface for the orange zest