Directions:
- Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
- Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
- Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
- Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9934.58 Kcal (41594 kJ) | ||
| Calories from fat | 4419.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 491.01g | 755% | |
|---|---|---|---|
| Cholesterol | 1046.05mg | 349% | |
| Sodium | 14691.83mg | 612% | |
| Potassium | 13215.76mg | 281% | |
| Total Carbs | 1300.5g | 433% | |
| Sugars | 686.35g | 2745% | |
| Dietary Fiber | 50.53g | 202% | |
| Protein | 120.73g | 241% | |
| Vitamin C | 255.9mg | 426% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 26.9mg | 149% | |
| Calcium | 1877.5mg | 188% | |
| Amount Per 100 g | |||
| Calories | 375.74 Kcal (1573 kJ) | ||
| Calories from fat | 167.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.57g | 755% | |
|---|---|---|---|
| Cholesterol | 39.56mg | 349% | |
| Sodium | 555.67mg | 612% | |
| Potassium | 499.84mg | 281% | |
| Total Carbs | 49.19g | 433% | |
| Sugars | 25.96g | 2745% | |
| Dietary Fiber | 1.91g | 202% | |
| Protein | 4.57g | 241% | |
| Vitamin C | 9.7mg | 426% | |
| Vitamin A | 0.1mg | 76% | |
| Iron | 1mg | 149% | |
| Calcium | 71mg | 188% | |
* 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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