A friend introduced me to this recipe. It's from Sunset magazine and was one of their most-requested recipes for 2013. The recipe intrigued me and made me suspicious at the same time as the major ingredient is whole, pureed oranges. Yes, peel, pith and all. I thought how could this not be bitter? I had to try it! Surprisingly, it's not bitter. It's got lots of orange flavor and the small chunks of peel are tender after baking. It's a moist, dense cake. I think it's a good cake to serve for brunch or tea, more so than an after-dinner dessert. It was very easy to put together and the orange aroma in my kitchen, as it was baking, was intoxicating. My hubby & I each had a piece and the remainder went to our office. Everyone loved it so I will definitely make this again.
Throw the orange chunks in your food processor and whirl, until just small pieces of orange rind remain.
WHOLE ORANGE CAKE
1 cup butter, softened
1 ¼ cups granulated sugar
3 large eggs
2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
2 ½ cups flour
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups powdered sugar
2 tablespoons plus 1 teaspoon orange juice
Preheat oven to 325 °. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
Whirl orange chunks in a food processor until mostly smooth but not pureed. Add 1 ½ cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
Whisk together powdered sugar and orange juice in a small bowl (adding more juice, as needed). Drizzle over cooled cake. Let glaze set, then slice cake.