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Ina says this recipe is perfect for two loaves -- or do as I do, and give that Bundt cake a whirl. Either way, it's generously sized -- all the better for sharing. It also keeps moist in an airtight container in the unlikely event there are leftovers on the second or third day.
Recipe type: dessert
Serves: 2 loaves
  • ½ lb. (2 sticks) unsalted butter, at room temperature
  • 2½ C. granulated sugar
  • 4 extra-large eggs, at room temperature
  • ⅓ C. grated orange zest (6 oranges or about 12 tangerines)
  • 3 C. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • ¾ C. freshly squeezed orange or tangerine juice, divided
  • ¾ C. buttermilk, at room temperature
  • 1 tsp. vanilla extract (I also added 1 tsp. orange extract)
  • 2 C. dark chocolate chips (optional)
  • To Glaze One Loaf (optional):
  • 1 C. confectioners' sugar
  • 1½ Tbs. freshly squeezed orange or tangerine juice
  1. Heat the oven to 350 degrees. Grease and flour two 8½ X 4½ X 2½ inch loaf pans. Line the bottoms with parchment paper.
  2. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
  3. In a large bowl, sift together the flour, baking powder, baking soda and the salt. In another bowl, combine ¼ of the orange juice, the buttermilk and vanilla (and orange if you're also using).
  4. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  5. Divide the batter evenly between the two pans, smooth the tops, and bake for 45 minutes to 1 hour (my Bundt cake took 57 minutes), until a cake tester comes out clean.
  6. While the cakes bake, cook the remaining ½ cup of the granulated sugar with the remaining ½ orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking sheet over the tray. Spoon the orange syrup over the cakes and allow the cakes to cook completely.
  7. To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
Recipe by Portland Sampler at