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Product Used In This Recipe

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Jubilee Bundt® Pan

Jubilee Bundt® Pan

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Orange Jubilee Cake

4.6 based on 7 reviews

PREP: 15 MINUTES

COOK: 1 HOUR

SERVINGS: 6 - 8 SERVINGS

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Ingredients

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 1/2 cups sugar
  • zest of 2 oranges, finely grated (about 1/4 cup)
  • 1 cup butter, softened
  • 4 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup orange juice
  • Orange Glaze:
  • 1/2 cup orange marmalade
  • 1/4 cup orange juice

Directions

Preheat oven to 350°F. Grease and flour pan; set aside. In a medium bowl, stir together flour, baking powder and salt; set aside. In a large bowl, combine sugar and orange zest. Add butter to orange-sugar mixture. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition and occasionally scraping down sides of the bowl, until mixture is light and very fluffy, about 4 minutes longer. In a 2-cup measuring cup, combine buttermilk and orange juice. Reduce speed to low. Add dry ingredients in thirds, alternating with buttermilk mixture and ending with dry ingredients. Spoon batter into prepared pan. Bake 60-70 minutes, until toothpick inserted comes out clean. Cool in pan for 10 minutes. Invert cake onto rack and let cool completely. For the glaze: combine marmalade and orange juice in a small saucepan. Bring to a boil, reduce heat and simmer, stirring occasionally, until syrupy, about 3 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes before serving.

Read Recipe Reviews

    This recipe is excellent. I made it Gluten Free using King Arthur Gluten Free Measure for Measure flour, 3c/ 372g. The cake had a great orange flavor. It was baked in 60 minutes in the ‘Castle Bundt’ pan. I didn’t glaze it as it didn’t need it. I find it easier to brush the pan with melted butter then dust with flour.

    This was a good cake. I tweaked it just a bit to fit my “wants”, but I really liked it!!!

    I baked for 60 minutes. It fell and was too done. I have checked and I know the heat is correct in my oven. If you are going to make this recipe it might be done before 60 minutes. The taste of the cake is really good though.

    I baked this cake for an Artist Guild luncheon and everyone LOVED it! It was perfect, I followed the recipe as written. I doubled the orange glaze to serve in a small crystal bowl with a spoon for guests to add to their cake if desired. (The glaze is not what I consider a “glaze”… it remains moist and doesn’t dry so I didn’t want it on my cake to make the top “sticky”.)

    I am baking it again tonight to take to a Thanksgiving luncheon (per request.) I wish I had this cake pan!!

    Just a great great recipe, once baked I ad a sauce off orange zest, marmalade grand marnier over the cake and flambé it. Some friends say I drown the cake in it and they love it. The jubilee bundt pan is great for this as the baked cake keeps the sauce on the cake and let’s it slowly sinking in the cake

    I’ve made this cake twice now and it has turned out very well both times. One thing I don’t like is the glaze, it’s less of a glaze and more of a sauce. I think next time I make it I’ll make a different glaze. It’s a big hit with my family and the fancy bundt pan makes it seem ore impressive.

    the glaze -i just used used icing sugarlittle orange juice & zest an 1/2 orange because i didn’t have marmalade. This is my favourite cake.

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Product Used In This Recipe

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Jubilee Bundt® Pan

Jubilee Bundt® Pan

SEE PRODUCT
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