Ingredients: |
Ingredients: 1 cup (2 sticks) unsalted butter at room temperature, plus more for the pan
2 1/2 cups all purpose flour, spooned and leveled, plus more for pan
2 cups sugar
3/4 tsp. salt
2 Tablespoons orange liqueur
1 Tablespoon orange zest, plus more for garnish
2 tsps. pure vanilla extract
5 large eggs at room temperature
1/2 cup buttermilk
Honey Glaze
1/2 cup honey
1/4 cup oraange liqueur
6 Tablespoons unsalted butter
3 Tablespoons sugar
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Directions: |
Directions:Preheat oven to 325º. Butter and flour 10 inch bundt pan.
Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar and salt until light and fluffy, 1 to 2 minutes. Beat in orange liqueur, orange zest and vanilla. Reduce mixer speed to low and eggs one at a time, beating just until blended after each addition. Add flour alternately with buttermilk, beginning and ending with flour, beating just until blended after each addition.
Spoon batter into the prepared pan. Gently tap pan on counter a few times to remove any air bubbles. Bke rotating pan once, until a long wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes.
During last 10 minutes of bakingprepare Honey Butter Glaze. Spoon two thirds of warm glaze over cake in pan, allowing glaze to soak in between spoonfuls. Cool completely in pan on a wire rack. Warm remaining glaze andn gradually brush outsides of cake. Garnish with orange zest.
Honey Butter Glaze
Bring 1/2 cup honey, 1/4 cup orange liqueur, 6 tablespoons unsalted butter and 3 tablespoons of sugar to a boil in a saucepan over medium heat, stirring often, until the sugar is dissolved. Reduce heat to medium-low and simmer, stirring constantly, until thickened--2 minutes. |
This recipe for Orange Blossom Bundt Cake is from