A Gluten Free Orange Bundt Cake (with notes pertaining to making it for gluten eating folks, as well!)
1 Cup Unsalted Butter- Softened
1 1/4 Cup Sugar
3 Large Eggs
2 Oranges (Around 1 pound)
2 1/2 Cup Gluten Free All Purpose Flour (I used King Arthur) (You can use 2 1/2 of regular flour instead of gluten free)
2 TSP Baking Powder
1/4 TSP Baking Soda
1/4 TSP Fine Sea Salt
1 1/2 Cups Confectioner's Sugar, Plus more as needed (For Glaze)
2 TBSP + + 1 TSP Freshly Squeezed Orange Juice
To make the cake, heat the oven to 325° F or 165° C with a rack in the center. Butter a 10-cup bundt pan.
Cream together your butter and sugar until fluffy, 3-5 minutes. Add the eggs, one at a time, beating until incorporated after each addition.
In a food processor, pulse the orange chunks until the pulp is mostly smooth but not completely puréed. Spoon out 1 1/2 cups (335ml) of the orange mixture and add this to the batter, then beat again until blended. *Compost any remaining orange mixture. Add the flour, baking powder, baking soda, and salt and beat just until smooth. Scrape the batter into the pan and smooth the top.
Bake until the cake is risen, evenly golden, and firm to the touch, and a toothpick stuck in the middle comes out with just crumbs clinging, about 55 minutes – 1 hour. Let the cake cool in the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.
To make the glaze, once the cake is cool, whisk together the confectioners' sugar and orange juice in a small bowl. If you would like the glaze to be thicker, whisk in more confectioners' sugar. Test the glazes' consistency on a small area of the cake, if you like. Once the consistency is as you like it, spoon the glaze over the top. Let the glaze set for about 30 minutes before serving. Cut the cake into slices and serve. Store any leftovers in an airtight container at room temperature.