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Blood Orange Bundt Cake

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  • 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.

Blood Orange Glaze: Combine 3/4 cup confectioner’s sugar with 3 Tbsp blood orange juice and 1 Tbsp blood orange zest. Stir to a smooth consistency. Drizzle over cake.