Orange Supreme Jubilee Bundt Cake

Introduction

Prep time
30 mins
Cooking time
1 hour
Serves
Serves 8
Summary
Ingredients:
384g plain flour
1 tbsp baking powder
1 tsp salt
320g sugar
Zest of 2 oranges, finely grated
128g butter, softened
4 large eggs
120ml buttermilk
120ml orange juice
4 tbsp The Great British Pantry Breakfast Marmalade
60ml orange juice (For Glaze)
1 x Bundt cake tin

Cooking Method

  1. Preheat oven to 180°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour.

  2. In a medium bowl, stir together flour, baking powder and salt; set aside.

  3. In a large bowl, combine sugar and orange zest. Add butter using an electric mixer on high speed, beat until mixture is light and fluffy.

  4. Add eggs one at a time, beating well after each addition, until mixture is light and very fluffy.

  5. In a jug, combine buttermilk and orange juice.

  6. Reduce mixer speed to low. Add dry ingredients in thirds, alternating with buttermilk mixture and ending with dry ingredients.

  7. Spoon batter into prepared pan.

  8. Bake for 60 minutes or until a toothpick inserted in centre of the cake comes out clean.

  9. Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto the rack to cool completely.

     

  10. Combine marmalade and orange juice in a small saucepan. Bring to a boil, reduce heat and simmer, stirring occasionally, until syrupy.

  11. Strain glaze into a small pitcher or bowl; discard solids in strainer.

  12. Pour glaze over cooled cake and let sit for at least 10 minutes before serving.

  13. Decorate with orange slices and frosting

Don’t have caramelised onion chutney?

If you don’t have any of the key Cottage Delight ingredients but love the recipe,perhaps you have one of these tasty alternatives in your kitchen cupboards instead?