Sicilian Orange Bundt Cake

I’ve been dragging around this recipe for awhile. It was in some old files—you know, the place where you keep clipped or scrawled recipes you’re going to make some day. I took it off to the bedroom to review before I fell asleep. Ahh. . . what “sweet” dreams. 🙂

The next morning I put the recipe in my pocket as I headed to the kitchen to check out the ingredients needed. On my way to the farm, I tossed it into my purse with the intention of testing it while I was there. But I couldn’t find my Bundt pan.

Finally, in the Oven

On my return to St. Louis, I was determined to make this Sicilian Orange Bundt Cake. I’m not sure what makes it Sicilian. I never had any such thing, when I was on the island several years ago. (Apparently, I hung out too much with talky tour guides and not enough with the local nonnas.)

A small Bundt pan is best, since there is not an excessive amount of batter. (Thanks to Robin for coming to my rescue with her Bundt pan.)

Fresh Orange Juice a Must

The squeezing and zesting take the most time. But if you have an in-house sou chef, the task is easier. (A husband or teenager will make do in a pinch.)

The moist and fruity cake calls for fresh orange juice—a cup and a half! The recipe declares you can get that amount from 3 oranges. Well, maybe with plump, freshly harvested, sun-kissed, Florida oranges. But all I had were those dwarfs in a red mesh bag, that my Instacart shopper got for me.

I had the grocery shopper get 6 pounds to be on the safe side. I told myself I could always squeeze any leftovers for a glass of juice in the morning. As it turned out, it took 7 oranges to get the juice and zest needed. (I got several glasses of OJ as well.)

This Italian-style cake is a bit coarser than a Betty Crocker mix. But I’ve come to prefer the texture of European cakes.

Put This One on Your Bucket List

Food and Wine, the magazine that posted this recipe, said it came from Rocca delle Tre Contrado. Guests at the Sicilian villa eat the cake with their tea throughout the day. And I can see why. I’d definitely place it on my list of Top Ten cakes.

Ice, If You Must

No icing here, which is just fine with me. I have a lot of bad habits (squeezing toothpaste tubes in the middle, overcooking pasta, and writing), but eating icing isn’t one of my shortcomings. I usually settle for the cake and leave the icing on the plate.

If you must, sprinkle the cooled cake with a bit of confectioner’s sugar or make a simple glaze by heating the juice of one orange with 1/3 cup of sugar until it’s a bit syrupy. Brush over warm cake and allow to cool before slicing.