Directions:
- Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
- Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.82 Kcal (1125 kJ) | ||
| Calories from fat | 110.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 19% | |
|---|---|---|---|
| Cholesterol | 118.31mg | 39% | |
| Sodium | 134.59mg | 6% | |
| Potassium | 67.82mg | 1% | |
| Total Carbs | 34.11g | 11% | |
| Sugars | 17.5g | 70% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 5.49g | 11% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 338.05 Kcal (1415 kJ) | ||
| Calories from fat | 138.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.4g | 19% | |
|---|---|---|---|
| Cholesterol | 148.78mg | 39% | |
| Sodium | 169.26mg | 6% | |
| Potassium | 85.28mg | 1% | |
| Total Carbs | 42.89g | 11% | |
| Sugars | 22g | 70% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 6.9g | 11% | |
| Vitamin C | 2.5mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 4% | |
| Calcium | 26.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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