Orange Bundt Cake With Salted Caramel Whiskey
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
12
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Calories
382 kcal
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Course
Dessert
Orange Bundt Cake With Salted Caramel Whiskey
Description
This dessert features a butter-rich bundt cake made by creaming softened butter with sugar, then mixing in eggs, orange juice, orange zest, vanilla extract, and molasses. The dry ingredients including flour, baking powder, and a pinch of salt are folded in to form a batter, which is baked until a skewer comes out clean and the crumb is tender.
Separately, a salted caramel whiskey sauce is prepared by melting butter with light brown sugar, water, and salt, simmered until dark amber before adding double cream, whiskey, and flaky salt for flavor and smoothness. This sauce brings a complex caramel flavor with a hint of alcohol punch and balanced saltiness.
The cooled cake is served with the sauce poured over it or alongside, enhancing the moist orange cake with rich caramel notes and a subtle whiskey warmth.
Ingredients
- 250 g (8.80z) butter plus extra for greasing, softened
- 250 g (8.80z) plain flour plus extra for the tin
- 1½ tsp baking powder
- salt pinch
- 225 g (8oz) caster sugar
- 3 egg large
- orange juice of half
- ¾ tsp orange zest
- 1 tsp vanilla extract
- 1 tbsp molasses
Salted Whiskey Caramel
- 170 g (0.75 cup) butter unsalted
- 210 g (1.25 cups) light brown sugar
- 2 tbsp water
- ¼ teaspoon salt
- 120 ml (1/2 cup) cream double
- 3 tbsp whisky
- 1 tsp salt flaky
Instructions
- Preheat the oven to fan-assisted 160C / 180C / 350F /gas 4. Thoroughly butter the inside of 2.3l bundt tin and flour it too.
- Mix the flour, baking powder and salt and set aside.
- In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the orange juice, zest, vanilla and molasses.
- Using a metal spoon, carefully fold in the flour mix.
- Spoon the cake batter into the prepared bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
- Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
- Combine the butter, sugar, water and salt om a sauce pan, over medium heat and mix until the butter has melted.
- Bring the mix to the boil and simmer for about 10 mins stirring occasionally until the sauce changes to a dark amber colour.
- Switch off the heat and mix in the creams, whisky and salt.
- Let the salted whisky caramel sauce rest for at least 15 mins as it thickens upon standing.
- Drizzle over the cake before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 85mg | 28% |
| Sodium | 270mg | 11% |
| Potassium | 159mg | 3% |
| Sugar | 37g | 74% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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