This week my new Nordicware Jubilee Bundt Pan tin arrived, i was so excited !
It’s such a pretty design, I wanted to show it off. From some angles it looks like it’s covered in diamonds, from above it’s like a Spirograph design, and from the front you can see pretty hearts.
It was a good buy, I am very happy with it!
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.
- Preheat oven to 350 degrees.
- 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.
- In a medium bowl, whisk together flour, baking powder and salt.
- 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.
- In the bowl of an electric mixer, cream butter with sugar & zest until light and fluffy, about 3-4 minutes.
- 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.
- Combine the buttermilk and orange juice in a measuring cup.
- 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.
- 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.
- 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!
Recipe credit: Food librarian