blood orange + rosemary cake.

blood orange + rosemary cake.

It’s mid-January, or as I like to call it, “Let’s All Go Crazy Over Unusual Citrus” season. It’s like a friendlier version of the Hunger Games, where markets hide small quantities of short-seasoned produce here and there, and we see who can find things first and subsequently make and publish recipes for said thing before it disappears again.

Let’s be clear: no matter how incredible the produce, it’s slightly ridiculous. Most of this hard-to-find produce tastes very similar (if not identical) than its readily-available relatives. Nevertheless, we cave.

blood orange + rosemary cake.

More specifically, I caved. I ran through Whole Foods with these blood oranges held high over my head like I was carrying the Olympic torch. I was prepared, too, because after three Januarys of blogging, I finally figured out how to arrive on time to the party.

blood orange + rosemary cake.

So I made you this cake. I’m going to let it speak for itself, for once, because we only have so much time before those stunning blood oranges vanish.

blood orange + rosemary cake.

So this cake: it’s easy. It can be done as a bundt or in a Springform: whichever you prefer. I made mine in my favorite bundt pan, and it came out beautifully. Then I poked holes in it and syrup-ified it with blood orange syrup. And then, with horror, I remembered something.

blood orange + rosemary cake.

How utterly hopeless I am at drizzle-icing bundt cakes.

blood orange + rosemary cake.

I don’t even know what’s going on here.

What I do know is this: just because I screwed up the icing doesn’t mean you have to. Use a more forgiving bundt, or the Springform. Or just be someone who can drizzle things, really. Don’t be me.

blood orange + rosemary cake.

I guarantee it’ll turn out better than this.

Remember when I said that I have an unusual talent for souffle-making? Well, this is the universe’s way of leveling the playing field in terms of food. A polar bear could have done a better job.

blood orange + rosemary cake.

None of this takes away from the deliciousness of this cake. It’s lightly scented with rosemary; where this rosemary loaf cake relies on rosemary as a main component, this cake only hints at it, which is a nice complement to the subtle orange flavor in here. Like a rosemary whisper: you know it’s there, but it’s not beating you about the head.

And honestly, if you’re as talented at drizzling as I am, feel free to leave the frosting off. It’s beautiful, don’t get me wrong, but I never feel like confectioners sugar plus juice equals much of anything in terms of flavor for me; it makes for a gorgeously pink top, though, even if you screw it up.

blood orange + rosemary cake.

Trust me.

Adapted from What Katie Ate: Recipes and Other Bits & Pieces by Katie Quinn Davies. This was one of my Christmas presents this year, and I’m still getting to know it. Once I get a chance to make more recipes from it, I’ll give you a little review.

Blood Orange + Rosemary Cake

for the cake:

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2/3 cup fresh-squeezed blood orange juice (from 2 to 3 oranges), strained
  • 3 to 4 springs rosemary, leaves only, finely chopped (should be about 1 tablespoon once chopped)

for the syrup:

  • 1 cup fresh-squeezed blood orange juice* (from 4-5 oranges, see note)
  • 2 tablespoons granulated sugar

for the icing:

  • juice of one blood orange
  • 1 1/2 to 2 cups confectioners sugar, sifted

*If you don’t want to waste all of your precious blood oranges on the syrup, it’s perfectly acceptable to add some normal oranges into the mix. Substitute 2-3 navel or cara cara oranges for 2 of the blood oranges if you feel the need.

Make the cake:

Preheat oven to 375˚F. Grease a 6-cup Bundt pan or grease and line a 9-inch Springform pan with parchment. Don’t freak out if you don’t have a 6-cup Bundt pan; neither do I. Use a 10-cup one and it’ll be great, because it won’t fill all the way and you’ll have a perfectly flat bottom.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for 10 minutes, scraping down the bowl 2 to 3 times during the process, until the mixture is light and airy. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition until combined. Add the orange juice and rosemary and beat until combined, scraping down the bowl and beating for a few more seconds until everything is evenly incorporated. If it looks curdled, it’s fine: that’s just how juice and butter (mis)behave until the flour gets in there.

With the mixer on low speed, add the flour mixture in two parts, stirring only until just combined. Scrape down the bowl and mix for a few more seconds, until no dry spots remain. Remove bowl from stand and run your spatula through to make sure everything is evenly mixed (as you can see, I like to be careful with cakes: it’s worth it when your cake comes out perfectly even with no weird spots, just saying.)

Bake for 35-40 minutes, checking at the 30-minute mark for doneness by sticking the center of the cake with a toothpick. If you’re using a Springform, add a few minutes to the time and check at the 35-minute mark. Remove and allow to cool for about 15 minutes in the pan.

Make the syrup:

In a small saucepan, heat the orange juice and sugar over medium heat until it reduces to around a third of its original amount. You’ll see a change in thickness as well: don’t let it get too sticky, but let it thicken slightly so you’re not pouring juice over a cake. Set aside to cool slightly.

Syrup the cake:

Once cake has cooled slightly, flip the cake onto a wire rack from the pan (if Bundt-ing it) or release the sides of the pan (if you’re on Team Springform.) Poke holes all over the cake with a wooden skewer and spoon syrup carefully and evenly over the cake. Allow to cool completely on wire rack.

Make the icing:

In a medium bowl, whisk together the orange juice and 1 1/2 cups of confectioners sugar together until blended. Add more confectioners sugar as needed until icing reaches desired consistency: it should be thick enough to hold to the cake, but not so thick it’s pasty. Drizzle over your completely cooled cake and serve immediately.

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50 Comments on "blood orange + rosemary cake."

  1. don’t be so hard on yourself, lady! i think that your icing drizzle is beautiful! i won’t even say what everyone says my icing drizzles look like…. let’s just say color is your friend here ;) haha!

    i remember how excited i was the first time to try a cara cara (pink) orange, I bit into it… “hm, tastes like an orange” – how disappointing right? what’s the deal with that? although I still want to find those white strawberries that taste like pineapple(?) or something like that. if they are real. they must be, the internet would never lie to me.

    anyway, sorry, i’m on a bit of a tangent roll today so back to the GORGEOUS BLOOD ORANGE BUNDT CAKE IN FRONT OF ME. Um, HELLO! it’s beautiful! I need to pick up a back of blood oranges now (darn you for suckering me in!)

    • shannon says:

      HAHAHAHA okay. i adore you.

      We get Cara caras here also, and they’re so pretty! and i think i can see how they’re slightly sweeter than our normal navel ones, but i don’t detect a huge difference. I’ll always say i’d know a Satsuma anywhere, though, and i don’t know if anyone else would agree that they’re so different. Palates, girl: PALATES. so unique.

      seriously? white strawberries that taste like pineapple? I’M ON IT.

      I’m here to talk people into buying weird produce and ingredients. It’s literally sort of my job. Happy to help. :)

  2. You shouldn’t be so hard on yourself, Shannon – that drizzle looks great to me! Also, I am so prone to caving in about seasonal things… I’m usually all over the citrus this time of year, but I’ve had so many other-than-food distractions lately I’m afraid I’ve been missing out. I’ll have to grab up as many blood oranges as I can before they go away! :P

    Although I may have let some of the citrus craze pass me by, I have been on a rosemary rampage. I want to put it in everything! I love the idea of a subtle rosemary cake, and never would have thought to pair it with blood orange, but it sounds amazing!

    • shannon says:

      I shouldn’t: all of you have been so nice about my drizzle, i’ll never say i did badly again, so thank you for that. I think we all get curious about quick seasonal produce: i know i do, and some of us are *ahem* pretty nerdy about things, and if it’s the only chance you get to study it all year, you have to grab it. That’s why i get all excited, i think.

      Rosemary is a most excellent herb, yes? I love it too: had you asked me about rosemary 5 years ago, i would have been like “ew, no, gross, too soapy” but it so isn’t! maybe it’s just knowing how to use it, which is the case with lots of herbs, for me at least. I think rosemary and citrus, surprisingly, make a fabulous pairing. There’s a big part of me that wants to pair it with pineapple right now, just to see…thoughts.

  3. Deb says:

    Oh I can never get the drizzle and drip to “perfectly” comply for photos either! But with such a scrumptious cake what’s wrong with spooning up the extra and pouring it back on the cake?
    I adore the citrus season and will devour whatever oranges and lemons I can find!

    • shannon says:

      It’s great to know i’m not alone in the cake drizzle department: i have a difficult time with whole cake photos anyway, and it was frustrating for a minute to think i screwed it up. All of your encouragement has made me feel way more confident about it: after all, it’s delicious, right? and that’s what matters. :)

  4. I think that bundt cake looks perfectly drizzled! I also love the photo where you can see some extra drips of blood orange syrup on the counter below. I am such a sucker for all things citrus—I’ve been going through meyer lemons and cara cara oranges like crazy recently—but I haven’t bought a single blood orange yet this winter! This must be a sign that I should get myself (back) to the farmer’s market instead of trader joe’s sometime soon…

    Anyway, beautiful cake and lovely-sounding recipe! I will bookmark it to try in a springform pan, even though I’m sure the drizzle won’t look half as nice on that as it does on the bundt shape.

    • shannon says:

      Thanks, Allison! You better get out there and get those blood oranges before they vanish; i know here you never know if you’ll find them again, so you gotta be fast. same with lots of the other citrus and with some of the stranger root vegetables, although i am happy to report that some things i assumed i’d only see once i’ve seen in return trips to the store, which is lovely.

      If you make this, let me know how it goes in the springform! I think the glaze will look gorgeous on a flat surface: mine hardened beautifully, so you’re likely to end up with a smooth, pink finish. PRETTY.

  5. You’re a drizzling pro compared to me! That’s a fun shape for a bundt pan — I really like that. Blood oranges look so great, but I’m glad to hear I’m not the only one who doesn’t find them all that different in flavor from regular oranges. Rosemary is one of my favorite herbs, and you don’t see it that much in sweet things — this looks wonderful. Thanks.

    • shannon says:

      Thanks, John! I honestly should have just dumped it on and kept going: sometimes trying to be artsy only ends with being temporarily disappointed…i feel better about it now, thank you. It’s my favorite shape bundt pan: so dramatic with all the sharp edges, even when you cut it. I think as i’m reading the comments from all of you that it truly is a palate thing: some of us can tell, some of us can’t. They’re gorgeous, at the end of the day, and certainly fun to just cut open and look at (or make pink icing with, i suppose.) I also love rosemary: i’ve worked with it in sweet things a few times, and although i’m always a little apprehensive, it seems to work really nicely. Definitely a fan of the herb in both sweet and savory applications, and way more versatile than i would have ever thought.

  6. this cake makes me wish i was eating sugar – like I could eat the entire thing and then lick the extra icing off the plate while hiding in a closet. So I’d say mission accomplished even if your drizzle technique isn’t as perfect as you’d have liked!!!!

    • shannon says:

      Mellissa, i know you’re keto-ing out right now, and i so admire you for that! I’m eating better by degrees, but nothing so strict as that, and i bet you feel great for staying on track! obviously i made room in my “diet” for cake…erhm *ahem* but otherwise, VEGETABLES. Balance, girl: it’s all about rationalizing cake with balance. ;)

  7. elizabeth says:

    Fairway has all of the specialty produce (regardless of season) right as you walk in, making it far too easy to spend lots of money on things like concord grapes and Meyer lemons. Their citrus selection, though, gets absolutely nutty: every ‘quat you can think of, blood oranges, cara cara oranges, etc. While so many of these things have such a short season, you’ll be happy to know that things like Meyer lemons are seeing longer seasons because there are more trees being planted these days, yielding more fruit. (One of the fun factoids I remembered from attending a produce show a few years ago.)

    • elizabeth says:

      What I meant to say that a.) I think you would adore shopping at Fairway, and b.) I would gladly take you if it meant you’d bake up delicious-looking cakes like the one above. :)

      • shannon says:

        HA! So i would obviously love Fairway, because i love stores that really try and rotate in some very season and difficult to find things: I don’t know what all goes into being a produce manager or buyer, but it seems like it definitely has an effect on what shows up in the markets (whether one loves and cares about produce or is just doing the bare minimum). I had no idea about meyers lemons were enjoying a longer season, although it does see like i see them now for slightly longer than i used to – sometimes we wouldn’t see them at all, so that’s a great improvement to know about. and you mentioned Concord grapes! now that’s an item i go a little crazy for, for sure.
        i would LOVE to go to Fairway with you, Elizabeth: i would totally make this cake for you in return. Deal. :)

  8. Monica says:

    That is a beautiful color on that icing and it looks excellent to me! That bundt pan is so pretty with all the sharp edges. I’d be worried about getting my cake out in one piece…or at least that’s what I tell myself as consolation for not having a bundt pan. : )

    • shannon says:

      Thank you Monica! I’m happy with the color, and getting there with the way i drizzled: i need to remember to just pour it on next time, because this particular bundt shape really doesn’t allow for much control with it. :) It does what it wants to do with icing, clearly.
      you need a bundt pan: a GOOD one, and i’ll emphasize that, because that can make a huge difference in unearthing your cakes. this one slide right out, but it’s a high-quality, heavy pan and i always make sure i grease things carefully and generously.

  9. Beautiful! I do love blood oranges, even if they truly don’t taste very different. Same with Meyer lemons (though I notice a more distinct taste difference there, more sweet than tart). But I still love them and buy the lot every winter!

    • shannon says:

      between the two, i am the same: i could, in a blind taste test, differentiate a meyer from a normal lemon with way more confidence than i could with a blood orange versus navel, etc. But they are gorgeous, and i do think especially for things like this icing, and for salads and things where you really can experience their color along with their flavor, they’re fantastic to use.

  10. Emma says:

    Every seasonal item is special! We get so few few of them up my way, that I nearly break down in tears when I actually see Meyer lemons or blood oranges at the store. I do slow-motion victory laps around the produce section.

    I think a lot of these specialties do react (somewhat) differently on the flavor palate, but there’s more than just taste right? For the ones that only look different, they’re satisfying a different sense! And I for one am satisfied:)

    Oh yeah, and stop the self-hate, cuz your icing looks really nice!

    • shannon says:

      I think it’s such a natural reaction for all of us to be drawn to something new at the store, especially if you don’t see a lot of variance from the normal things, for sure. We all love food, right? and certainly i myself am there often enough that i would notice/run over to/immediately fondle anything that looked new in my own market. And yes, i get very emotional as well: people do stare, for sure.

      Agree about palate differences, and you make a great point about how we all use more than just taste as a sense when it comes to ingredients and food: totally blood oranges are one for me that has to do more with sight and the sheer beauty of nature in creating something which looks that way. It’s the same as pomegranates: I could care less about drinking pom juice? but to break open a heigh-of-the-season pomegranate and have all those jewel-like seeds to pop in your mouth? DIFFERENCE. and that’s all sensory.

      thank you. as i look at the photos more, i like what i did more, if that makes any sense? i think it was just i had in mind that the drizzle would go a certain way, and it did NOT go that way. i get momentarily angry. i feel better about it now, thanks to all of your encouragement. :)

  11. Here’s the thing about drizzling: pretty is good for blogging, but wrong for consumption. See, if you drizzle all proper like for a photo, the consumer of the post-photo product does not get a good drizzle to cake ratio bite. They get a lot of cake with a teeny tiny bit of drizzle. I say, NO! Slather that drizzle! I want drizzle on every bite! POUR ON THE GLAZE!

    (That said, we learned how to drizzle at baking school. You wouldn’t think it would require instruction, but it turns out a LOT of people have trouble with it. As in: I can still see my chef instructor’s mouth gaping… Pro tip: always drizzle with a whisk, and do not reach for any other instrument in front of your chef instructor.}

    P.S. This cake looks incredibly tasty.

    P.P.S. Rosemary whisper? Best phrase ever.

    • shannon says:

      Excellent point re: ratio of drizzle to cake. It always looks gorgeous as a whole shot (or i suppose it would, were i a real photographer with skills), but then some pieces have barely any icing, save for a sad little trickle. the things i learn from you.

      Whisk drizzle! writing that down in the notebook, as that seems to fall under they “why didn’t that ever occur to me” category. it’s very tasty: almost a breakfast cake, because it’s not sweet like what people would think of as a dessert cake-sweet way. Tart, and mildly sweet, like a coffee cake.

      Seriously, if i’m ever a food critic, i’m using that over and over again. “there was a whisper of basil in that strawberry galette…” *bow*

    • Drizzle WITH A WHISK?? Never in my life would I have imagined that’s the secret. I would have tried to paint my nails with a spatula and stir my soup with a corkscrew before I ever thought of that.

      Anyway, Shannon, all the polar bears are hibernating right now JUST LIKE US (!!!!) so you don’t have to worry about them upstaging you on the drizzle front. We’re good until, like, March.

  12. Ashley says:

    Such vivid imagery!!!! I’m laughing over the Hunger Games comparison (so true!) and positively dying over the thought of you racing through Whole Foods with the blood oranges as an Olympic torch! Love it!

    You’re right, we do go crazy. I am such a sucker for blood oranges (which are oddly absent from my area right now), but I seem to have build a moderate resistance to Meyer lemons. I have passed them by the last 2 grocery trips. It’s weird…

    And that bundt! So gorgeous!!! I envy your skill at getting that bundt out intact. I don’t think your icing drizzle looks bad. Definitely more adept than a polar bear (plus no pieces of fish are present, reinforcing that). Drizzling is supposed to be abstract, so don’t worry!

    • shannon says:

      is that not *exactly* how you picture it, too? because seriously: put all of us at the entrance to Whole Foods mid-January, and we’d TRAMPLE each other trying to get to the good stuff. I’d grab some of those chioggia beets with greens attached and just start swingin’. ;) The other patrons at whole foods that day were lucky, b/c i was in it for the sunchokes: had i just been aimlessly looking for things to eat, i would have elbowed several people for different things. So much stuff there right now!
      The bloom is off the rose for me mostly with Meyers: i get that they’re wonderful. i also get that a) the flavor can be duplicated with a combo of fresh oj and lemon juice, and b) i have a very acute fondness for the tart eureka lemon. i think just because something is around 365 days a year doesn’t make it more lame then something that’s only here for 2 weeks, you know? We are lucky to have lemons. period. Meyers? lucky to have those, too, but i won’t crash my cart into someone for them.

      thank you! seriously, it’s all the pan at work there: nordicware makes cake slide out like no one’s business, and i did no work, save for the greasing of said pan. I guess sometime i should do a step by step of my flip technique? it’s not hard at all, and it works.

  13. Ha! So true about the weirdo citrus season. But that is what makes it so fun! I’ve used the kumquat in seasons past, and I anxiously await this time of year for the oh-so coveted Meyer lemon.

    I LOVE the use of the rosemary in this cake! I definitely think you deserve the gold medal!

    • shannon says:

      Kumquats! you know, that’s one of my “need to try” things this year: it’s like i think about getting them, and by the time i get around to doing it? gone. so when i see them, i’m grabbing some to use. I’ve already seen Twitter requests asking if anyone has seen Meyers out yet, so we better hustle. :) Thanks, Elizabeth.

  14. Dana Staves says:

    This cake looks amazing, and it makes me wish I had gotten a bunch of blood oranges yesterday instead of just two, like a girl who’s totally a day late to this blog post. I will hope for better luck in the future (but since regular oranges will do, and I’m in California, I’ll probably be okay. Probably).

    • shannon says:

      pssst, Dana: you know, you could actually just use one blood orange for the glaze, b/c from a color standpoint, that’s the big difference here. i bet you could use stand-in regular oranges for the rest of it? unless you taste a big difference between bloods and regulars in real life/raw. just saying. And yes, since you are in california, where I picture people running through winter citrus piled up along the streets like our snow is here? you’ll be good with basically any orange, i suspect. :)

  15. Brianne says:

    *elbows lady out of the way to get at my blood oranges*

    I gotta get on that short season citrus train! I’ve been eating blood oranges non-stop. This week I bought Cara Caras and Minneolas for something different, but they just aren’t as good. This cake is beautiful! There’s one on Food52 that’s a grapefruit bundt cake with mint glaze (a hint of mint, it says, which is on par with but not quite as good as a “rosemary whisper”), and now that I love grapefruit I have to, have to make that cake! But first I have to find a decent bundt pan. I dream of NordicWare. That cathedral pan? I think Emma has one. It makes me swoon.

    • shannon says:

      I think it’s a testament to the uniqueness of the human palate that some of us detect no difference in blood oranges versus regular oranges, and some of us can clearly taste the distinct features of various types, not kidding. My weakness is satsuma oranges, and always will be: they win for me against any other orange, anytime; blood oranges to me are simply beautiful, but if i am honest, i detect no super big difference and i know i couldn’t tell the difference from that and a standard navel. I wish i could! that grapefruit bundt with mint sounds spectacular: i’m looking that up, b/c Smitten Kitchen’s grapefruit loaf cake is ASTOUNDINGLY GOOD (OOO! try that one!)
      You must get the bundt of your fantasies: i have a few nordicware ones (not the cathedral though! that one is on the list) and they’re excellent. i know a few of you marveled at my ability to get it out of the pan, but let me say this: those pans make it easy; cakes slide right out of there. worth every penny.

    • Emma says:

      I love my cathedral bundt!! I will say though, I have a difficult time cleaning it out. Like there’s probably some residue in there from the past few cakes because it just won’t get clean. So while beautiful, it’s not the most functional of the NordicWare products. You should go to their storeroom next time you’re in the Cities, Brianne; I think they have some stuff priced at a pretty good deal.

  16. Faygie says:

    I, too, am so, so bad at drizzling icing on bundt cakes. It’s sad, really.

    I came home from Trader Joe’s today with 2 bags of blood oranges. I just couldn’t resist them! I don’t care if they don’t taste all that different from a regular orange, the dramatic color on the inside is what I buy them for :) I plan on using a couple of them in a salad one night next week, but the rest we’ll probably just use for snacking, unless I decide to make something else with some of them. This cake looks awesome, and I hope to try it sometime, but I’m trying to stay away from cakes and things until the birthday cake baking starts (next month, already!).

    • shannon says:

      what is wrong with us? is it the price we pay for being able to stack the Momofuku cakes? perhaps. ;) I mean i have drizzled some GHASTLY cakes, i’ll tell you. the look like big punchlines to jokes.

      they’re impossible to resist: even when i’m not looking for them it’s like my eye is drawn to them. normally i nod my head at them knowingly, like “okay, little guys, i’ll leave you alone b/c someone will be looking for you later.” they’re stunning. we’ve had them for longer than normal this year, so i’m happy about that.

      hey it’s next month now! is it time for cakes yet? i can’t WAIT for birthday cakes this year…i want to see what you do.

  17. Danna says:

    This is beautiful and the drizzle is perfect. I might have missed it in the comments above, but where did this bundt pan come from? I want more interesting bundts… :-)

    • shannon says:

      Thanks, Danna! this particular bundt pan is from Williams Sonoma, although i’ve seen it at Sur La Table and a few other baking-centric places. It’s called the Heritage Bundt, and mine is the gold-tone one, which i like as the cake literally slides out of it.

  18. Whoa, look at that beauty! My favorite color is pink, so I’m all over this here cake. I’m forever doing things backwards in recipes. The other week, I forgot to add an egg to a muffin recipe. Welp, I suppose I’ll just stir it in at the end. This cake is stunning!

    • shannon says:

      you know what? if it works…it works. seriously b/c who wants to start over when you can just fix something at the end, right? It almost makes whatever recipe you’re working on more awesome.

  19. The pink glaze is so pretty!!!! I think your glaze-applying skills are wonderful and I highly doubt that a polar bear could even come close. But if you should find one that can, i would enjoy seeing that. Rosemary goes so well with citrus, and i’ve been craving citrus anything so much lately!!! This sounds amazing :)

    • shannon says:

      thank you, amy: you all made me feel much more confident about my glazing “technique.” There are some talented polar bears out there, though.

      it does, doesn’t it! i love rosemary/lemon things, so this felt like a natural next step. It worked very well…i may even like it better than the using lemon.

  20. I have been drooling over that bundt pan for a long time now. I just can’t justify another pan in my already stuffed cabinets. Maybe if I cleaned out and reorganized I could make it fit?

    And I am drooling over that cake. I usually don’t go for orange flavored baked goods, but with cake and a soaking syrup and a glaze I might just get behind that. And the color is to die for! We do eat with our eyes and I want a piece of that cake, in my mouth, right now.

    I get it on the drizzle thing. Lots of times I have drizzled for a picture, then gone back and tripled the glaze/icing amount. A tiny drizzle isn’t even worth it when it comes to eating. And powdered sugar icing can be maddening in itself. It’s too thick, it’s too thin, it’s too thick. Now I need to squeeze another orange for more juice. Now I have twice as much glaze as I need. Oh well, chuck it all on there, because what else am I going to do with it otherwise? :)

    I think your pretty pink cake is perfect, just as it is. Leave the wimpy drizzle for worthless store coffee cakes and slather it on there for the real thing. You are eating this eventually, once the photog session is over, so get it all on there!

  21. shannon says:

    go on…get that pan! it’s at Williams Sonoma and you live not far from both of our stores. GET IT. if it helps, it’s very practical blah blah i use it all the time. although truth, this is one of my most-used bundt shapes.

    you don’t go for orange baked goods: how can you say that to me. *sigh* ;) this one is not orangy-in-your-face or having anything to do with that fake orange flavor you get in orange rolls or those orange scones at panera: that’s courtesy of orange extract, and i don’t use that in this. it’s pretty subtle, i promise. the pink is worth it.

    • I DO have a gift card for WS… But I still need to rearrange a few cabinets to make another pan fit.

      I almost didn’t type that part about orange baked goods. I think it mostly stems from my dad making orange sugar cookies when I was a kid. He never remembered to tell us they weren’t vanilla and the flavor was a shock. And I think he wasn’t very careful about avoiding the pith when he zested his oranges.

      I am going to try this cake – as soon as I get an event to take it to. I can’t afford the calories right now! I might buy a few blood oranges while I can get them and store the juice and zest in the freezer until I can use them. I love having zest on hand in the freezer, ready to go. This cake is calling me. We might have to have people over as an excuse to make it!

  22. This cake is lovely, and the frosting looks great. Frosting those intricate bundts shapes can be quite the process, but as long as you have a tasty cake underneath no harm done :) I love how the blood oranges lend their color to the frosting, it is so pretty to look at! Thanks for sharing!

    • shannon says:

      I suppose the taste is really what matters, right? which is good, because frosting/drizzling isn’t my strong suit. :) i agree, blood oranges are so beautiful in baked goods: delightfully pink/peach.

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