This is a favorite cake to make for holidays or a special occasion. It is simple and the addition of the homemade candied oranges is a gorgeous, unexpected treat. However, it is perfectly delicious without the candied orange peel.

If you choose to make the orange peels, you will need to do so a day or two in advance. The peels take about 20 minutes to prep and then sit overnight. I have borrowed the recipe for candying the peels from Fabrizia Lanza.  Deliziosa!

INGREDIENTS

7 tbs sweet butter plus extra fro greasing the pan
1 organic orange
2 organic eggs
1/2 cup superfine sugar
1 cup confectioner’s sugar
1 cup self-rising flour
1/2 tsp baking powder

GLAZE

1 cup confectioners (powdered) sugar
2 tsp orange juice, freshly squeezed
2 drops of lemon juice

Candied Orange Peel: (optional and should be made a day ahead)

3 oranges, preferably organic
1 cup of sugar

DIRECTIONS

Candied Orange Peel:

(skip this step if making the cake without the peel to top it.)
Using a small, sharp knife, cut off a small slice from the top and bottom of each orange to expose the fruit, then score the peel from the top to bottom at 1/3-inch intervals, cutting through the pith. Pull off each strip of peel, including the pith, and drop into a large bowl (fruit can be saved for another use). Cover the peels with well-salted water (1 tbs salt per 1 quart water) and soak for 24 hours. Place a plate over the peels to keep them submerged.

After 24 hours, rinse the peels repeatedly to remove the salt, then drain well. Place peels and sugar in a large nonstick pot and add enough water to just cover the peels. Cook over low heat, stirring occasionally, until the sugar melts, then simmer gently until the peels become transparent and the sugar has become syrupy and reduced, about 20 minutes. Remove from the heat and, using tongs or a fork, arrange the candied peel on a rack set over wax paper. Cool the peels completely, then transfer them to a glass jar and store in the refrigerator.

For the Cake:

Preheat oven to 350 degrees.  Butter and flour Bundt pan.

Batter:

Cream butter and sugar together for 4-5 minutes using an electric mixer.  Mixture should be pale.  Beat in eggs one at a time, beating well after each addition.  Adding a spoonful of flour with the last eggs prevents mixture from curdling.  Beat in orange zest.  Add sifted flour, blending well.  Mix in orange juice slowly.

Spoon batter into greased and floured Bundt pan.  Cake should be baked on middle shelf of oven.  Bake for 20 minutes or until toothpick inserted into cake comes out clean.  If cake browns too quickly, loosely cover with a piece of buttered foil.

Let cake cool in pan on wire rack.  Once cooled turn onto serving plate.

Glaze:

Sift confectioners (powdered) sugar into bowl.  Stir in milk and orange juice. Glaze should have a thick runny consistency.  Spoon over top of cake letting glaze drizzle down the sides.

If adding the candied orange peels, place them atop the cake in a decorative formation and watch the cake transform.

This cake will be devoured. If any is left over, please store in an airtight container.