#BundtaMonth: Glazed Orange Pumpkin Bundt Cake
Author: 
Recipe type: Dessert
Cuisine: Bundt Cake
 
Closely adapted from Regan Daley, In The Sweet Kitchen*
Ingredients
  • For the cake:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 T orange zest (I used zest of 1 orange plus some orange oil)
  • 3 egg yolks
  • 5 egg whites
  • 1 cup pumpkin puree (canned is fine; do not use pumpkin pie filling)
  • 1½ cups AP flour, fluffed, scooped and leveled
  • ½ cup cake flour, fluffed, scooped and leveled
  • 2 t baking powder
  • ¼ t salt
  • For the glaze:
  • juice of one large orange
  • 1 T fresh lemon juice
  • 1½ cups powdered sugar
Instructions
  1. Preheat the oven to 350 F. Grease a 9 or 10 inch bundt pan--this cake domes nicely, so one thing I learned is that a tube pan might have been nicer (so that it did not have to be turned upside down).
  2. Whisk together the flours, baking powder and salt. Set aside.
  3. Cream the butter and orange zest (or oil) until fluffy. Slowly add the sugar, creaming until light and fluffy again. Add the egg yolks, one at a time, beating well after each addition. Be sure to scrape down the sides of the pan as needed. Beat in the pumpkin puree.
  4. Gently stir the dry ingredients into the wet, in 3-4 additions. Set aside.
  5. Whip the egg whites until they hold soft peaks. Fold ¼ of them into the cake batter. Then gently fold the remaining egg whites into the cake batter. Scrape into the prepared pan and smooth the top.
  6. Bake for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean and the sides of the cake are pulling away from the sides of the pan. Let cool for 10 minutes.
  7. Invert the cake onto parchment paper on a cooling rack. Flip a second time if you are using a tube shaped pan, but leave upside down if you used a bundt pan. Let cool completely before glazing.
  8. Whisk the glaze ingredients together. Place wax paper under the bundt cake and cooling rack (remove the parchment paper but leave the cake on the cooling rack). Pour the glaze over the cake--when it stops dripping, place a new piece of wax paper under the cake and squeeze the dripped glaze out of the wax paper onto the cake in a second layer. Repeat until you are happy with the cake or have used up the glaze. Let the glaze set before slicing.
Recipe by The Spiced Life at https://www.thespicedlife.com/bundtamonth-glazed-orange-pumpkin-bundt-cake/