Orange Carrot Bundt Cake
Enjoy the moistness of a carrot cake and the elegance of a Bundt cake all in one.
Servings: 16 to 20
Ingredients:
| Nutritional Info | |
| Per each of 20 servings: about | - |
| cal | 294 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 50 g |
| fibre | 1 g |
| chol | 51 mg |
| sodium | 270 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 7% |
| vit A | 17% |
| vit C | 7% |
| folate | 20% |
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3/4 cup (175 mL) butter, softened
1-1/2 cups (375mL) granulated sugar
3 eggs
2 tbsp (25 mL) grated orange rind
2 tsp (10 mL) vanilla
3 cups (750 mL) all-purpose flour
1-1/2 tsp (7 mL) each baking powder and baking soda
3/4 tsp (4 mL) salt
1 cup (250 mL) sour cream
1 cup (250 mL) grated carrots
Glaze:
1 cup (250 mL) icing sugar
3 tbsp (50 mL) orange juice
white chocolate curls (see below)
Candied orange Rind
Preparation:
Grease 10-cup (2.5 L) classic or fancy Bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Glaze: In small bowl, mix icing sugar with orange juice until smooth; brush over cake. Garnish with chocolate curls and Candied Orange Rind.
Additional Information
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Tip: To make white chocolate curls, spread melted chocolate thinly with palette knife onto clean baking sheet; refrigerate until pliable but not sticky, about 15 minutes. Brace pan against body. Holding palette knife with 2 hands and at 45-degree angle away from you, pull through chocolate to scrape into curls, refrigerating pan if chocolate begins to soften. Refrigerate curls until chilled.
Source
Canadian Living Magazine: May 2007
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