Is it Spring Yet? Perfect time to bake a Blood Orange Bundt Cake!
I’m getting that ‘spring’ feeling, are you? What comes to mind when you think spring? Tulips, green grass, warmer temps, pastels, Easter, brunch… This Blood Orange Bundt Cake checks off quite a few of these spring feelings perfectly: pastel, check, brunch (love a simple bundt cake early in the day), check, Easter (bundt cake serves a crowd), check! Oh, and did I mention… it tastes totally amazing!
Have you tried blood oranges yet? Due to its pigments, the blood orange contain greater amounts of antioxidants than other oranges. They have a unique flavour profile, with a distinctly different raspberry-like addition to the usual citrus notes. The best part is that at this time of year, you can pick up Blood Oranges at your local market or grocery stores. So it’s easy to give them a try.
If you can’t find Blood Oranges, you can substitute Navel Oranges, Pink Grapefruit or even Mandarin Oranges. It will just alter the flavour a bit, but change is good, right?
This Blood Orange Bundt Cake has amazing texture. Like any good pound cake, it is moist, rich and flavourful. Celebrate the arrival of spring with this delicious cake, enjoy!
- 1 cup canola oil
- 2 Tbsp blood orange zest
- 5 eggs
- 1-1/4 cup sugar
- Juice of one blood orange
- 2 cups flour
- 1-1/4 tsp baking powder
- 1 tsp salt
- Combine canola oil and zest. Let stand for 1-6 hours to create a blood orange infused oil.
- Preheat oven to 325ºF. Spray oil and flour a Bundt pan and set aside.
- In a medium bowl with electric mixer beat eggs, sugar and juice until combined. Slowly add infused canola oil and beat until creamy, about 1 minute. Combine flour, baking powder and salt. Add to mixing bowl and mix until just combined. Pour into prepared pan.
- Bake 35 to 45 minutes or until a knife inserted into the centre comes out clean. Allow to stand for 10 minutes and then remove from pan to cool on a wire rack. Once cooled, drizzle with glaze.