Mini Orange Bundt Cakes

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  • 18 Tablespoons butter, softened
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 11 1/2 cups sugar
  • 3/4 cup buttermilk
  • 4 Tablespoons orange juice, 1 1/2 Tablespoons orange zest
  • 1 teaspoon vanilla
  • 3 whole eggs plus 1 egg yolk


  • 2 cups confectioner’s sugar
  • 23 Tablespoons orange juice, plus 1/2 Tablespoon orange zest
  • 1 Tablespoon buttermilk


  1. Preheat the oven to 350 degrees.
  2. Whisk flour, baking powder, baking soda and salt in a separate bowl. Set aside.
  3. Zest two oranges. You should take off all of the outer layer of the peel, but not get to the white part, which is bitter.
  4. Juice the orange. Set aside 1 1/2 Tablespoons of the zest for the batter and 1/2 Tablespoon for the glaze.
  5. Set aside 4 Tablespoons of juice for the batter and 2-3 Tablespoons of juice for the glaze.
  6. Combine the buttermilk, 4 Tablespoons orange juice, 1 1/2 Tablespoons zest and vanilla in a measuring cup.
  7. Mix the eggs and yolk in another small bowl just until combined.
  8. Cream the butter and sugar on medium speed for about 3 minutes until light and fluffy.
  9. Pour in half of the eggs and mix for about 15 seconds, using a rubber spatula to scrape down the sides of the bowl.
  10. Repeat with the rest of the eggs. It will look curdled. Don’t worry, when you add the flour it will be fine.
  11. Add 1/3 of the flour mixture to the batter. Mix just until combined, about 15 seconds.
  12. Pour in half of the buttermilk mixture. Mix again.
  13. Add half of the remaining flour. Mix.
  14. Add the rest of the buttermilk mixture, followed by the rest of the flour mixture.
  15. It is very important not to over mix. With each addition, mix until just barely incorporated. In the end, finish mixing with a rubber spatula.
  16. Spray the bundt cake mold with baking spray or grease with butter and then coat with flour, tapping out excess.
  17. Fill the mold 2/3 full with batter.
  18. Bake 20-25 minutes.
  19. Invert the baked bundt cakes onto a cooling rack.
  20. Meanwhile, make the glaze by whisking all the ingredients together.
  21. Apply glaze while the bundt cakes are still warm, either with a pastry brush or pouring it on, letting excess drip off on the rack.
  22. If you have only one pan with 6 mini bundt cakes, refrigerate the dough while waiting for the first batch to bake. Of course, you can bake this as one large bundt cake.