Whole Orange Cake

I like to cook and bake with in-season ingredients.  I'm fortunate enough to live in a prime agriculture area, where fresh produce can be found at farm stands and farmers' markets everywhere. Alas, not much grows in winter except for citrus fruits but there are many wonderful things to be made with citrus. 

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.