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Orange-Amaretto Bundt Cake

Orange-Amaretto Bundt Cake, finished recipe photograph
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Orange-Amaretto Bundt Cake, finished recipe photograph

Orange-Amaretto Bundt Cake

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A moist orange Bundt cake flavored with amaretto and vodka, finished with a matching orange-amaretto glaze.
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Course: Cakes & Coffee Cakes
Ingredients Method Notes

Ingredients
  

Cake
  • 4 large eggs
  • 2 cups granulated sugar – 400 g
  • 2 cups all-purpose flour – 240 g
  • 2/3 cup oil – 160 mL
  • 3/4 cup orange juice – 180 mL
  • 1 packet instant vanilla pudding mix – standard small box
  • 2 tsp baking powder – 8 g
  • 1/4 cup amaretto – 60 mL
  • 1/4 cup vodka – 60 mL
Glaze
  • 1 cup confectioners sugar – 120 g
  • 1 Tbsp vodka – 15 mL
  • 1 Tbsp amaretto – 15 mL
  • 1 Tbsp orange juice – 15 mL

Method
 

  1. Preheat the oven to 350°F / 175°C. Grease a 10-12 cup Bundt pan thoroughly, including every groove and the center tube.
  2. Beat the eggs and sugar until noticeably lighter and fluffy.
  3. Add the oil, orange juice, vanilla pudding mix, baking powder, amaretto, and vodka. Mix until smooth.
  4. Add the flour and mix only until the batter is evenly combined and no dry streaks remain.
  5. Pour the batter into the prepared Bundt pan and smooth the top.
  6. Bake for about 45 minutes, then test the center. Continue in 5-minute increments if needed until a long tester comes out clean or with a few moist crumbs.
  7. Let the cake cool in the pan for about 10-15 minutes, then carefully invert onto a rack and cool completely.
  8. For the glaze, whisk the confectioners sugar with the vodka, amaretto, and orange juice until smooth and pourable.
  9. Drizzle over the completely cooled cake and let the glaze set before slicing.

Notes

Recipe #223
Yield: One 10-12 cup Bundt cake; about 14-16 slices
Category: Cakes & Coffee Cakes
Helpful Notes
  • Use 1/4 cup amaretto plus 1/4 cup vodka.
  • Because Bundt pans and ovens vary, begin checking at 45 minutes and continue only as needed.
  • Glaze only after the cake is fully cool or it will soak in and disappear.
Storage
Cool completely before covering. Store according to the type of recipe: baked goods airtight at room temperature unless refrigeration is needed, breads well wrapped, and salads refrigerated promptly. Freeze only when noted or when the finished food is suitable for freezing.

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