Mom's Orange Bundt Cake

This Orange Bundt Cake is moist, flavorful, and loaded with citrus flavor, raisins, and walnuts. The orange glaze is delicious but totally optional. You can also embellish the cake with some candied orange slices.

This orange cake is a staple in most Assyrian homes. Anytime you enter an Assyrian home, you are greeted with warm hospitality, tea, and a slice of homemade Orange Bundt Cake!

Whenever I make this recipe I am instantly transformed into mom's kitchen, so you know this recipe is near and dear to my heart! If you grew up eating your mom's version of this Assyrian classic, I hope it does the same for you!

Jump to:

• 😍 Why You'll Love This Recipe
• 🛒What You Need For This Recipe
• 🔖 Ingredient & Substitutions
• 🍊How to Make Orange Bundt Cake
• 👩🏼‍🍳 Pro Tips
• 🥮 Related Recipes
• 📖 Recipe
• 💬 Comments

😍 Why You'll Love This Recipe

• This orange bundt cake is easy to make and absolutely delicious!
• If you have leftovers, the cake freezes well!
• This Assyrian orange cake goes great with tea, coffee, or as a quick breakfast option when you're not too hungry.

🛒What You Need For This Recipe

🔖 Ingredient & Substitutions

• Orange: I recommend using fresh orange juice in this cake recipe. Especially since you will need orange zest to mix in the batter and in the glaze.
• Apple Sauce: I recently added applesauce to this recipe after my husband complained that the cake wasn't moist enough. I chose to add applesauce instead of more butter and so glad I did. It did the trick without the added fat.
• Orange Glaze: The orange glaze is listed as optional but I highly recommend trying it! It really intensifies the orange flavor. Or try this orange syrup instead!
• Vanilla extract: You'll need vanilla extract or may substitute lemon or orange extract.

*See recipe card for complete list of ingredients.

🍊How to Make Orange Bundt Cake

Preheat oven to 350 degrees F.

Step 1: Generously grease a bundt cake pan with butter or cooking spray, then dust with flour.

Step 2: Cream room temperature butter with the paddle attachment on medium speed, then mix in sugar. Beat until blended.

Step 3: Whisk eggs then add to the mixing bowl along with milk, apple sauce, vanilla, 3 tablespoons of orange juice, and 1 tablespoon of lemon juice. Beat on medium to high speed until blended.

Step 4: In a separate bowl, stir flour, baking soda, baking powder, cardamom, and salt. Add orange zest (set a few teaspoons aside if you plan on making an orange glaze).

Step 5: Pour half of the flour mixture into the mixer and stir on low speed until incorporated. Stir walnuts and raisins into the remaining flour to coat. Pour the remaining flour into the mixer and beat just until blended.

Step 6: Pour the batter into the prepared pan. Bake the cake for one hour, or until a toothpick inserted into the cake comes out clean.

Step 7: Cool the cake in the pan for approximately 10 minutes. To un-mold, place a large, flat plate or wire rack over the pan and flip the cake over. Allow to cool completely before cutting.

Prepare Orange Glaze (optional)

To make the orange glaze, mix powdered sugar with the remaining orange zest and approximately 2 tablespoons of freshly squeezed orange juice until smooth. Drizzle the glaze over the top of the warm cake.

You may also want to check out this yummy Mile High Pound Cake from Paula at CallMePMC.com!

👩🏼‍🍳 Pro Tips

• If you don't have oranges, you can use tangelos or tangerines.
• Lemon zest can also be added to the batter.
• Mixing the walnuts and raisins in the flour first will keep them from sinking to the bottom of the cake once it's cooked so don't skip this step! 
• The glaze is perfect for "gluing" pieces of the orange cake back on if they stick to the pan after unmolding the cake. It's also great for hiding imperfections.
• Store cake on the counter for a few days, then after that, store in the refrigerator.
• To freeze, wrap the cake in plastic wrap, then aluminum foil before storing in the freezer.

🥮 Related Recipes

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