How to Make Cara Cara Orange Bundt Cake Recipe


What is Bundt Cake?

The Bundt cake originated from Europe, a German to be exact. It is a Brioche-like cake called Gugelhupf that is a favorite among Jews living in Germany, Poland and Austria. The cake itself does not follow a single recipe; rather it is specifically the design element of the pan used to bake the cake.

The aluminum Bundt pan designed by David Dalquist, founder of Nordic Ware. It was created to have alternating, regular ridges at the base, fluted or grooved sides with a central tube that leaves a cylindrical hole at the center of the cake. It was developed at the request of a local Jewish women’s group – the Hadassah Society. It did not catch frenzy at the time it was developed. It took 15 years before the pan blew-up – all thanks to the Tunnel of Fudge Cake placing 2nd in the 17th Annual Pillsbury Bake-Off. Women inspired by the winning Bundt cake inundated Dalquist with orders that he started making 30,000 Bundt pans per day.

How to Make Cara Cara Orange Bundt Cake

Prep Time: 30 mins

Cook in: 50 mins

Ready in: 1 hr 20 mins

Servings: 16

Bundt Cake

2 sticks (8 oz) unsalted butter, softened

2 cups granulated sugar

5 large eggs

3 cups (15 oz) all-purpose flour

1 tbsp baking powder

1/2 tsp table salt

3/4 cup fresh orange juice, from a Cara Cara orange (1 1/2 – 2 oranges)

grated zest of one orange

Orange Glaze

3 cups confectioners’ sugar

2 tbsp fresh orange juice, from a Cara Cara orange

2-3 tbsp buttermilk

grated zest of one orange


  1. Preheat oven at 350 degrees F.
  2. Spray oil or apply butter on Bundt pan then dust with flour.
  3. Place the butter and sugar in a mixer and beat until light and fluffy. Add one egg at a time to the batter and mix in between each additional egg.
  4. In a medium bowl, whisk the flour, baking powder and salt. Add the orange juice and zest.
  5. Change the mixer speed to low and add the flour mixture and orange juice in turns; pour in one-third of the flour, alternating with half of the orange juice; mix each addition just until incorporated, and do not over mix.
  6. Scrape the batter into the Bundt pan and level the top until smooth. Bake the cake for 50-60 mins or until the wooden skewer inserted in the middle pops out clean. Take out of the oven and let the cake cool for 10 minutes. Detach the cake from the edges of the pan by firmly pounding the Bundt pan with the end of the wooden spatula. Gently turn on a cooling rack and let the cake slide out of the pan.
  7. While cooling the cake, mix the glaze ingredients until smooth and thick. Drizzle over cake. Slice and serve.
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