As you may remember, I traveled to the Middle East this past September. The whole time I was there, I searched endlessly for orange blossom water. Since it is so widely used in Middle Eastern cooking, I figured this would be an easy place to find it. That was not the case. Every spice market and store that I visited only carried rose water. There was no orange blossom water to be found. I came home feeling defeated and a little light (suitcase weight-wise).
After I came home, I decided to check my local HEB grocery store. And low and behold, on the bottom shelf in the ethnic aisle of the store, was a bottle of orange blossom water. I traveled half way around the world (not really) for this stuff, and all I had to do was go to my neighborhood supermarket. Go figure! Do you you ever have things like that happen to you?
Bundt cakes have really come back in style, and I must say I am really loving it! I got this adorable mini bundt cake pan from Nordic Ware
. I figured the mini ones will be so much cuter and portable. The key to this cake and pan is making sure you use the cooking spray that has the flour in it. If it is the regular nonstick spray, the cakes will stick and you will have a really hard time getting them out of the pan.
These cakes are light and refreshing. They’re a nice dessert choice for those of you looking for something lighter in the new year. If you get your hands on some orange blossom water, you should definitely use it in this recipe. It gives a nice floral note to the cakes Just use it sparingly! It is pretty strong stuff. A little goes a long way. If you are hosting a Sunday brunch or afternoon high tea, these cakes would make the loveliest accompaniment.
Cream the butter and sugar until smooth and fluffy.
Add the eggs one at a time, beating well after each addition. Follow with the orange blossom water
Alternate adding the milk and flour mixture to the main mixture.
Mix in the orange juice.
Add a few drops of orange food coloring (if desired)
Spoon the batter into each baking cavity filling them no more than 2/3 full. Bake the cakes for 15-20 minutes, or until a toothpick comes out clean(when inserted into one of the cakes)
Allow cakes to cool in pan for 5-10 minutes. This will allow the edges of the cakes to contract when they cool.
Allow cakes to finish cooling on a cooling rack. (line bottom with wax paper. Bake another batch (if using a 12 cavity pan)
While the cakes are cooling, prepare the glaze by stirring the orange juice and confectioner’s sugar in a small bowl.
Once the cakes the glaze have cooled pour a fair amount of glaze over each cake.
You can coat them multiple times if desired and top with orange rind. Allow the glaze to set before serving.