I Like Big Bundts 2013 - Orange Marmalade Jubilee Bundt Cake

Friday, November 1, 2013

Orange Marmalade Jubilee Bundt Cake
Orange Marmalade Jubilee Bundt Cake
I Like Big Bundts 2013 (the lite edition)
It's that special time of year.
Days are shorter.
Leaves change color and fall off trees in some parts of the country.
Pumpkin Spice Lattes are poured at Starbucks.
And you start thinking about Thanksgiving.
But for me, it's Bundt season.

Because I cannot lie, I Like Big Bundts!

National Bundt Day is November 15th (I don't know who made up this food holiday, but I thank them for it) and I like to celebrate. In 2009, 2010, and 2011, I posted 30 days of Bundts to get you in the mood. I had to take last year off, and this year I'm going to try to do a "light" version with 15 days of Bundts leading up to the awesome National Bundt Day on November 15, 2013.

So much has changed since my first I LIKE BIG BUNDTS celebration (as always, thanks to my good friend JustJenn for coming up with the name and all the great graphics - you can purchase notecards and buttons here)... Bundts are everywhere now! Back in the day (boy, do I sound old), I wanted to promote the bundt as the best cake substance on the planet. Now I see Bundts on blogs, books, and in the best bakeries. Bundt love is awesometown. While Bundt love is now widespread, I still want to share with you my life-long love affair with the Bundt as the perfect baked good - little or no frosting, lots of cake, and perfect to share with friends and co-workers.

Just so you know, I'm highly disorganized this year. I usually have a bunch of lists, recipes and cookbooks all ready to go. This year...frazzled is the best way to describe things. So, I hope I can pull it off, but you'll forgive me if life (and a huge work project) gets in the way, right? 

As in the past, if you'd like to celebrate National Bundt Day on November 15th with me, I ask that you send along a photo of your Bundt and I'll post a round-up of the delicious bundts. Logistics of submission will be posted soon. [Update: Submission info here!]

To start this off, I want to show off my new Jubilee Bundt Pan from Nordic Ware. My BFF Dulcey tweeted me when she visited the Nordic Ware factory store in Minnesota. I knew I had to buy it. Isn't it pretty? By the way, I don't work for Nordic Ware but do recommend their pans (some of my pans can be found in this post).

Orange Marmalade Jubilee Bundt Cake
Orange Marmalade Jubilee Bundt Cake

This recipe is from the wrapper off the Jubilee Bundt pan! It's an orange pound cake with lots of zest and topped with a glaze of orange juice and orange marmalade.

Orange Marmalade Jubilee Bundt Cake
I used the Dorie Greenspan technique of rubbing the zest and sugar together to bring out the zest's oils and flavor. I used 4 oranges for the cake and glaze (you'll need to zest a couple of the oranges, and squeeze out a total of 3/4 cup of orange juice for the cake & glaze - I needed 4 small-medium, not too juicy oranges to get that yield). It's easy to make. The Jubilee pan has a 10-cup capacity and the batter rises to the top, but didn't go over.

As always, bake your bundt directly on the oven rack and never place a cookie sheet under it (air should flow through the hole in the center).

Bought new #bundt & giant cake lifter. Um, you ready for another round of I Like Big Bundts?!
When I bought the Jubilee Bundt Pan, I also purchased Nordic Ware's cool Cake Lifter. It's this massive spatula to lift your Bundts. How did I live this long without one!??!?! It's fantastic. In the summer months, you can use it to fan yourself too. :)

Orange Marmalade Jubilee Bundt Cake
Look at that great pattern! It's very pretty, no?

Orange Marmalade Jubilee Bundt Cake
Here's a close up of the pattern. It looks good at all angles. Besides the original Bundt pan (12-cup capacity), I like the Heritage Pan (10-cup capacity) too. But now I think the Jubilee Bundt Pan (10 cup) might be moving up on the Heritage!

Orange Marmalade Jubilee Bundt Cake
The crumb was very pound-cakey...tight with little bright orange zest throughout.

Do you include Bundt cakes in your regular baking rotation? I hope so! Come back tomorrow for another Bundt! - mary

Recipe: Orange Marmalade Jubilee Bundt Cake
Adapted from the package of the Nordic Ware "Orange Jubilee Cake"

3 cups (420 grams) all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 1/2 (500 grams) cups sugar
Zest of 2 oranges, finely grated
4 large eggs
1 cup butter, room temperature
1/2 cup buttermilk
1/2 cup fresh squeezed orange juice, strained with no pulp*

1/2 cup orange marmalade (I used Trader Joe's Seville Marmalade)
1/4 cup fresh squeezed orange juice, strained with no pulp*

*Depending on the size of your oranges, you may need 3-4 oranges to get this much juice. I needed 4 oranges total for this recipe.

1. Preheat oven to 350 degrees.
2. Prepare a 10 or 12-cup Bundt pan by spraying it with Pam with Flour, or brushing it with melted butter and dusting it with flour. I used the beautiful Jubilee Bundt pan by Nordic Ware.
3. In a medium bowl, whisk together flour, baking powder and salt.
4. In a small bowl, combine the sugar and orange zest. Rub the zest and sugar together to infuse the flavor into the sugar - the sugar will be a little damp.
5. In the bowl of an electric mixer, cream butter with sugar & zest until light and fluffy, about 3-4 minutes.
6. Add eggs one at a time, beating 30-60 seconds after each addition. Scrap down the bowl and beat until it is light and fluffy, another 3-4 minutes.
7. Combine the buttermilk and orange juice in a measuring cup.
8. On slow speed, add 1/3 of the dry ingredients and alternate with the 1/2 the liquid. Start and end with the dry ingredients. Scrap down sides of the bowl.
9. Spoon batter into the Bundt pan. Bake for 60-70 minutes, until a skewer comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

Glaze: Combine marmalade and orange juice in a small saucepan. Bring to the boil, reduce heat to a simmer, stirring occasionally until syrupy, about 3 minutes. Strain into a bowl, discarding the solids. Pour over or brush onto the cooled cake. Wait at least 10 minutes before serving. Enjoy!

Disclosure: No, I don't work for Nordic Ware - just a huge fan. However, if you buy things from the Amazon links, then I get a few cents as part of their affiliate program - thanks if you buy anything from the Amazon link!
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Di said... [Reply to comment]

Yay, the Bundts are back! =) I baked a 6-cup bundt on Wednesday as a birthday cake for one of B's after-school teachers. The Jubilee pan looks very intriguing. I'm also coveting the new Heritage mini Bundts pan in the new KAF catalog.

Dulcey said... [Reply to comment]

Yay, more bundt baking! Thank you, Mary.

The Food Librarian said... [Reply to comment]

@Di Mini Heritage Pans?! Oh...must go check out! :)

Marina said... [Reply to comment]

Yay! I was just looking at my "I like big bundts" pin from 2011 and thinking how much I have missed your bundt marathons. Glad you are back, even if it's for a light version! I've been staying away from the sweets for health reasons, but I think this is a perfect occasion to find a healthier version to celebrate national bundt day! Woohoo!

Anonymous said... [Reply to comment]

That is one beautiful bundt PAN! And it does make a beautiful cake. Looking forward to 14 more!!

Nora@SunnyDaysWithMyLoves said... [Reply to comment]

Everything about this is awesome- the title of the post, the design of your new pan, and the yummy sounding recipe!

Plain Chicken said... [Reply to comment]

LOVE that bundt pan! It makes a beautiful cake!

Mrsblocko said... [Reply to comment]

EEEK! Is it that time of year again already?! I'm not prepared. Must get to the store immediately and bake! p.s. glad you're back for Big Bundts this yr! :D

Lisa said... [Reply to comment]

I suddenly thought this morning about your Big Bundt series (I have two pins) and worried that I may have missed half the series. I'm so glad I looked. I might make this tomorrow.

erinhoulihan said... [Reply to comment]

yay bundts!!!!!

Mr. P said... [Reply to comment]

MARY! I can't believe you're doing this again. I love you!

I just bought the Anniversary bundt and the Harvest Pumpkin loaf pan when I was in Miami. Added to my Heritage, I am quite the Nordic Ware obsessive.

Following along, good luck! xx

Nancy/n.o.e said... [Reply to comment]

I'm so glad to see your bundt posts again! I've basically stopped blogging but bundt season is tempting me.

Katie said... [Reply to comment]

Yay so pleased you are doing this challange again. The cake looks fabulous, golden and glossy on the outside and light and moist in the middle. Can't wait to see the rest

Jan said... [Reply to comment]

I completely agree about the cake lifter! It is super heavy duty, and honestly has come in handy in a cake emergency ;)
I am a HUGE marmalade fan, and your first bundt of the month sounds amazing!

Anonymous said... [Reply to comment]

Yeah!! It's my favorite time of the year. Can't wait to see your 15 cakes this year.


Unknown said... [Reply to comment]

Awwww, yay! I'm so glad you're doing the bundts again! I always get so many good ideas - can't wait to see your cakes :)

Jackie said... [Reply to comment]

Hi Mary

In your headnotes, you say you used 4 oranges for the cake and glaze. But in the ingredient's list you only listed 2 oranges to use and that's just for the cake and not the glaze.

The Food Librarian said... [Reply to comment]

@Jackie I needed 4 oranges total to get enough zest and fresh squeezed orange juice for the recipe. The cake needs 1/2 cup OJ and the glaze needs 1/4 cup OJ. The 3/4 cup juice needed the 4 oranges. I'll try to clarify this in the notes. Sorry for any confusion (also, my oranges were small-medium and not terribly juicy so you may need less oranges.) - mary

Nutmeg Nanny said... [Reply to comment]

This is just SO pretty :) and I am loving the flavor!

Katrina said... [Reply to comment]

Love that bundt pan/cake shape!

Kathleen said... [Reply to comment]

I hope I remember the NBD next year! I have the Heritage and I am coveting your new one. I used the winter trees pan over Cmas , loved it.
Add Bundt pans to mylist of addictions. I just made a cake in the Chicago Metallic Ribbon Loaf Pan. very nice!

souschef said... [Reply to comment]

Hi, I've made this cake 4 times now and LOVE it...however although I follow the recipe the top of the cake gets very dark in color long before the cake is done. My oven thermometer reads 350 so it's running true temp. What am I doing wrong? I always end up cutting off the worst spots and before I flip the cake I give it a good coating of the glaze to soften it up. Any suggestions?

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