Rodney Gorman

"This bundt cake is a wonderful cake. Citrus goes well with bunt. I made it for my wife's birthday & she loved it."
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

  1. Preheat oven to 350º F /180ºC. Butter & dust large bundt cake pan with flour (regular Pam spray doesn't work well).
  2. In a large bowl, beat butter until creamy and slowly add sugar, beating for 2 or 3 minutes. Add eggs, one at a time, beating well after each addition. Add orange zest and vanilla.
  3. Sift flour and baking soda together in a small bowl.
  4. Add dry ingredients in three additions alternating with milk in two additions. Don´t overbeat.
  5. Transfer 1 cup of this mixture to a small bowl and mix into it the sifted cocoa. Gently mix until well incorporated.
  6. Add half the orange batter to the pan, spreading evenly. Drop half the cocoa mixture over it, and swirl a few times with a knife. Repeat with remaining batters.
  7. Bake for 1 hour and 15 minutes or until a tester inserted comes clean. Transfer to wire rack and let cool. Unmold onto serving platter and glaze.
  8. For the glaze: in a small bowl mix powdered sugar with your alcohol flavor of choice.


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