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Preheat the oven to 325 F. Spray a nonstick bundt pan thoroughly with flour/grease mixture (this recipe makes 12 cups--if you are working with a 10 cup bundt pan, also bake some mini loaf cakes). Set aside.
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Whisk the flour, baking soda and salt together in a medium sized bowl. Set aside.
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Cream the butter in the bowl of a stand mixer on moderate speed for 2 mins. Add the orange zest (reserve the oranges) and rosemary. Beat another 2 minutes. Scrape the sides and bottom of the bowl.
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Add the sugar in 4 additions, beating for 1 minute after each portion is added. Continue scraping the sides and bottom of bowl as needed.
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Add the eggs, one at a time, beating for 30 secs after each addition and scraping down the sides of bowl. Add the vanilla and bourbon and blend it in.
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Whisk together the orange juice and sour cream (this took a little more than 1/2 of an orange--reserve the remaining orange juice from the 2 zested oranges for the glaze).
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Switching to the lowest speed, add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the flour mixture. Remember to keep scraping sides and bottom of bowl.
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Scrape the batter into the prepared pan(s) and smooth top with rubber spatula.
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How long you bake the cake will depend on the size(s). A 12 cup cake will take 60-70 minutes. A 10 cup bundt will take approximately 55-60 minutes. 1 cup size bundlettes take around 25 minutes. You will just need to watch for whatever sizes you choose to make.
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Bake the cake(s) for the recommended time, or until a toothpick inserted into the center of the cake comes out clean. The baked cake will pull also slightly away from the sides of the pan.
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Cool the cake in the pan(s) on a rack for 10-15 mins, then invert onto another cooling rack.
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While the cake is cooling, squeeze the remaining orange juice as well as the juice of 1 lemon into a small saucepan. Add 1/4 cup of granulated sugar and bring to a boil, stirring and dissolving the sugar completely. Taste--it should be sweet but still quite tangy. If it needs more sugar add it now.
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Brush the glaze onto the warm cake. Brush several layers worth.
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While the cake continues to cool, pour the remaining glaze into a smaller bowl. Whisk in some powdered sugar--to make a proper "white" glaze takes a lot of powdered sugar, but I do not care for how sweet it becomes. So I prefer to add a smaller amount and make the glaze much thicker, but not truly opaque. Also because of this, I am rarely certain of how much I add, as I tend to add it by the tablespoonful, until it is as thick as I want it.
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When the cake has cooled completely, pour the remaining thicker glaze over the cake. Dust with rosemary salt if desired. Let the glaze set completely before slicing.