Orange Cream Bundt Cake Recipe 335

Steps:

• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

Steps:

• Cream butter and cream cheese together until smooth and creamy.
• Add the sugar, one cup at a time and blend well.
• Add 2 eggs; then one cup flour and blend until mixed.
• Add 2 more eggs; then another cup of flour and blend until mixed.
• Add last 2 eggs and last cup flour and blend well.
• Add salt, orange extract and orange peel and blend until well mixed.
• Grease and flour a bundt pan and pour cake dough into bundt pan.
• IN A COLD OVEN, place the cake pan and turn oven on to 300 degrees.
• Cook for 2 hours or until a toothpick inserted in the middle comes out clean.

Steps:

• Preheat oven to 350F Generously coat a bundt pan with baking spray (I use Baker's Joy)... be sure to get all the nooks and crannies. Beat the eggs and to this add the milk, orange juice, vegetable oil and the zest of one orange. Set aside. In a separate bowl, whisk together the flour, sugar, baking powder and salt. Add the liquid mixture to the flour mixture and stir until just combined. Add the cream cheese, one tablespoon at a time, and combine well after each addition. Once all the cream cheese has been added, continue to mix for 2 minutes. Pour batter into prepared bundt pan and bake directly on the rack (do NOT bake the bundt pan on a cookie sheet... the air needs to circulate and a cookie sheet will prevent that) in the preheated oven for 40 minutes, or until a knife inserted halfway comes out cleanly. Cool 5 minutes in pan. While the cake is cooling in pan, make the syrup: In a saucepan combine 1/4c orange juice and 1/4c granulated sugar. Bring to a slow boil stirring until sugar has dissolved and let simmer until cake has cooled for 5 minutes in the pan then remove from heat. Invert cake onto cooling rack. Place a sheet of waxed paper under the cooling rack and immediately brush orange juice mixture onto warm cake. Let the cake absorb all of the syrup as it will make the cake moist and full of flavor To make the glaze, combine powdered sugar and milk... let yourself be the judge as to how much glaze you want. If you want it thinner, add small amounts of milk until you have the consistency and amount you want then pour it over the cake... brush on if desired.