Blood Orange & Vanilla Bundt Cake

Blood Orange and Vanilla Cake | The Mother Cooker

If any month requires extra cake, it’s January. As I sit here typing this, the wind is howling. Rain is pelting at the window and even my extra layers are not keeping me warm. Bundt cake can be such a satisfying but stressful process. They look beautiful and you can buy tins in such an array of different shapes. But when it’s time to take the cake out of tin, I don’t think I breathe. When you hear it drop onto the plate, you are just praying it is all intact.

They key to it coming out perfect? Spend more time prepping your Bundt tin than the cake itself. It may seem ridiculous, but the more effort you put into that tin, the better the outcome. I’ve really got into making Bundt cake’s lately though, I made a spiced ginger one over Christmas and it was divine. Maybe I just like the stress? Haha.

I have really enjoyed this blood orange series of recipes. Nothing breaks up the grey of January like citrus season. So fresh, fragrant and enticing.

Blood Orange and vanilla bundt cake

Serves: 8-12
Prep time: 12 mins
Cook time: 45-50 mins
Total time: 55 mins-1 hour

  • 390g plain flour (3 cups)
  • 200g sugar (1 cup)
  • 1 tsp salt
  • 6 eggs (room temperature)
  • 2 tsp vanilla extract
  • 180ml milk (3/4 cup)
  • 2 and a quarter tsp baking podwer
  • 250g butter (room temperature) (1 & a half cups)
  • Zest of 1 blood orange and 1 lemon
  • 100g icing sugar
  • Blood orange juice
  1. Pre-heat oven to 175c/350f/gas mark 4. Grease and flour your Bundt tin. Making sure to not miss a single crevice.
  2. Beat together butter and sugar until creamy and light. Scraping down the sides to not miss any.
  3. Add eggs one a time, beating between each one. Once you reach five, add a few tbsp of flour to your mixture, mix and then add the last egg.
  4. Add baking powder and salt to flour, mix and set aside. Add vanilla to your milk.
  5. Add flour and milk to mixture, alternating between each one, starting and finishing with flour.
  6. Add zest and mix just to combine.
  7. Pour mixture into Bundt tin and bake in the middle of the oven for 45-50 mins. Testing with a skewer to see if it comes out clean. If you feel your cake is browning too fast, you can always cover it with foil.
  8. Allow cake to cool in the pan for at least 15 mins before turning it out. Then allow to cool completely on a wire rack.
  9. For glaze, add a few drops of blood orange juice to icing sugar until you reach your desired consistency.
  10. Cake should keep for a couple of days if covered.

Blood Orange and Vanilla Bundt Cake | The Mother Cooker