Italian Hangover Cake
This Italian Hangover Cake features fluffy and perfectly moist sponge, bright orange flavours and boozy glaze.
Equipment
- Bundt Cake Pan
- Mixer
Ingredients
For the cake:
- 4 eggs
- 1 cup sugar
- 2 ½ cup all purpose flour*
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ cup olive oil
- 1 cup orange juice
- 2 tablespoon orange zest
- 2 teaspoon dark or light rum
For the glaze:
- 3 teaspoon dark or light rum
- ¼ cup orange juice
- 2 tablespoon orange zest
- 1 cup icing sugar
Instructions
- Preheat the oven to 350℉(180℃) and grease a 10-inch bundt cake pan with olive oil.
- In a medium bowl mix together the dry ingredients (flour, baking soda and salt). Set aside.
- In a big mixing whisk eggs and sugar them until light and fluffy for about 3 to 4 minutes.
- Reduce the speed of the mixer and slowly add the olive oil, orange juice, rum, and orange zest and mix until combined. Finally add the flour mixture and mix just until combined.
- Pour the cake batter into the prepared bundt cake pan and place it in the oven.
- Bake for about 50 to 60 minutes or until the cake is cooked thoroughly and a toothpick inserted into the center of the cake comes out clean
To make the glaze:
- While the cake is baking, prepare the glaze.
- In a medium bowl mix all the ingredients for the glaze (icing sugar, orange juice, rum and orange zest).
- Once the cake is cooled, remove it from the bundt cake and place in on a cake stand. Drizzle with the glaze, slice and serve.
Notes
- You can make this cake gluten-free. Substitute the all purpose flour for a multipurpose gluten-free flour.
Nutrition
Serving: 1servingCalories: 458kcalCarbohydrates: 68gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 65mgSodium: 225mgPotassium: 126mgFiber: 1gSugar: 43gVitamin A: 167IUVitamin C: 19mgCalcium: 22mgIron: 2mg