This amazingly moist and delicious cake is adapted from a favorite family
recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer
to poke holes in the cake. Serve the cake garnished with slices of peeled
oranges macerated with a little sugar and rum.
Yield: 10 servings.
For the cake: 10 oz. (2-1/4 cups) all-purpose flour; more for the pan
2 cups sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
1 Tbs. vanilla extract
3/4 cup strained fresh orange juice
5 large eggs
For the syrup & glaze: 1/2 cup frozen orange juice concentrate, thawed
1 Tbs. unsalted butter, melted
2 Tbs. dark rum
1 cup confectioners' sugar, divided
Heat the oven to 350°F. Butter and flour a 10-inch tube pan or 12-cup bundt
To make the cake Sift the flour, sugar, baking powder, and soda into the large bowl of a stand
mixer fitted with the paddle attachment. Add the butter and mix on low speed
until fine crumbs form. Change to the whisk attachment. With the machine running
on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange
juice. Whisk in the eggs one at a time and then increase the speed to high and
whisk the batter until light, about 3 min., scraping the sides of the bowl if
necessary. Pour the batter into the prepared pan and bake until a toothpick
inserted in the cake comes out clean, 45 to 50 min.
To make the syrup
While the cake bakes, whisk together in a small bowl the orange juice
concentrate, butter, rum, and 1/2 cup of the confectioners' sugar. When the cake
is done, set the pan on a rack to cool for 5 min. With a thin skewer, poke the
cake all the way through to the bottom of the pan in about 100 places. Pour 1/3
cup of the syrup over the cake and let stand for 1 hour before removing the cake
from the pan. (At this point you can wrap the cake in plastic and hold for up to
3 days at room temperature; in fact, the flavor only improves.) Cover the
remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into
the remaining syrup. Set the cake on a rack
over a baking
sheet and pour the glaze over the cake. Let stand for at least 10 min.
before slicing and serving.