Orange Crunch Bundt® Cake

Rating: 4.52 stars
31 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is an old family recipe and is a favorite at the Holidays!

By Carol
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan.

    Advertisement

  • Cream butter or margarine and 1 cup sugar. Add eggs, and beat well with an electric mixer at medium speed. Mix in sour cream and vanilla. Combine flour and baking soda: add to creamed mixture, blending just until moistened. Stir in raisins, walnuts, and orange rind. Mix well. Pour batter into prepared pan.

  • Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.

  • Dissolve 1/2 cup sugar in orange juice. Pour over hot cake. Cool completely in pan.

Nutrition Facts

Per Serving:
321.6 calories; 3.8 g protein; 39.6 g carbohydrates; 60.1 mg cholesterol; 178.2 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

chellebelle
Rating: 4 stars
09/29/2004
I wonder if the glaze is supposed to make the top get a little crunchy? That's the only thing I can think of. I have a recipe called "Louisiana Crunch Cake" that is also an orange cake. It has a topping made of 2 TB flour 3 TB brown sugar 3 TB confectioners sugar 1/4 tsp orange extract and 1/4 tsp orange rind. You combine the topping ingredients combine with 3/4 cup of the cake batter and pour into bottom of the Bundt pan and then top with remaining cake batter. That addition might add the crunch to this cake that people are looking for. Read More
Helpful
(14)

Most helpful critical review

Jan Mowbray
Rating: 3 stars
11/18/2012
One reviewer took a star off because this cake was too boldly orange flavored for her! Quite frankly I found barely a trace of orange flavor in this cake. I followed the recipe except that I added a bit of pure orange extract to the syrup and I added orange juice to the batter and doubled the zest. It was wonderfully moist and light but if I was to make it again I'll add 2 or 3 tbsp orange juice concentrate to the batter and a touch of lemon juice to the orange juice syrup. Read More
Helpful
(5)
31 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
chellebelle
Rating: 4 stars
09/29/2004
I wonder if the glaze is supposed to make the top get a little crunchy? That's the only thing I can think of. I have a recipe called "Louisiana Crunch Cake" that is also an orange cake. It has a topping made of 2 TB flour 3 TB brown sugar 3 TB confectioners sugar 1/4 tsp orange extract and 1/4 tsp orange rind. You combine the topping ingredients combine with 3/4 cup of the cake batter and pour into bottom of the Bundt pan and then top with remaining cake batter. That addition might add the crunch to this cake that people are looking for. Read More
Helpful
(14)
naples34102
Rating: 4 stars
11/18/2009
The four star rating is only because this is boldly orange flavored a bit too much for my liking. For those that might appeal to then this is definitely a five star cake. Given the ratio of sugar butter and flour I doubled the number of eggs which resulted in an incredibly moist cake. Obviously the orange syrup which soaked into the cake played a big part in that as well! I thought dried cherries would be a nice complement so I used those instead of the raisins. While the walnuts and raisins (or in my case cherries) are certainly a good fit for this cake this is one occasion probably because this cake is SO full of flavor that I'd prefer this cake without either. Were I to make this again I would also cut the amount of orange zest in half for a more subtle orange flavor. I made this in mini Bundtlette cake pans for individual cakes. Read More
Helpful
(13)
STARFLOWER
Rating: 5 stars
09/29/2004
Moist and delicious but mine didn't really have a "crunch." It seemed done at 50 minutes so I took it out. Added 1 Tb triple sec to the glaze and it was great (highly recommend this). Used 3/4 c vanilla yogurt cuz I didn't have sour cream and added 1/4 cup fresh OJ to the cake. Used dried cranberries and 1/2 c mini choc chips. Poked with toothpick before spooning on glaze. When I turned it out after completely cool the other side looked rather plain so next time I will make more glaze for the top. I plan on making this one for Christmas! Read More
Helpful
(6)
Advertisement
KristaP
Rating: 5 stars
03/15/2006
A great "hearty" orange cake. Family has asked for the recipe. I added half cup of orange juice to the recipe and doubled the topping recipe for extra crunch. Read More
Helpful
(5)
Keri St
Rating: 4 stars
12/23/2002
This was a pleasant tasting cake. My husband liked it, I thought it was just okay though. It is a good way to use up those oranges in the crisper (juiced of course). Maybe this would be nicer with craisins rather than raisins. I would make this again, with a little adapting of the ingredients. Read More
Helpful
(5)
Jan Mowbray
Rating: 3 stars
11/18/2012
One reviewer took a star off because this cake was too boldly orange flavored for her! Quite frankly I found barely a trace of orange flavor in this cake. I followed the recipe except that I added a bit of pure orange extract to the syrup and I added orange juice to the batter and doubled the zest. It was wonderfully moist and light but if I was to make it again I'll add 2 or 3 tbsp orange juice concentrate to the batter and a touch of lemon juice to the orange juice syrup. Read More
Helpful
(5)
Advertisement
CONNIE K. GERLACH
Rating: 5 stars
02/02/2003
This cake is the best. It has become my husbands favorite the only one he requests. The only modification I have made is to soak the raisins in about 3 tablespoons of orange liquer for about 30 minutes. Sometimes I do not use the frosting but just sprinkle with powdered sugar. Read More
Helpful
(4)
box7cubs
Rating: 4 stars
11/11/2002
Finding that the raisins I had were stale I used cranraisins instead. What a hit! My kids loved it. I also left out the walnuts. What I thought was a cake only the grownups would enjoy more than pleased the kids. Read More
Helpful
(3)
DMEYER
Rating: 5 stars
03/24/2003
This cake is wonderful and with the orange glaze is very rich. I heated up the sugar/OJ glaze in the microwave to help dissolve the sugar. I made it with dried cranberries and used fat free yogurt instead of sour cream. Couldn't have been better. Read More
Helpful
(3)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 08/12/2020