Orange Blossom Bundt Cake

Ingredients

1 c. unsalted butter

2 1/2 c. all -purpose flour

2 c. sugar

3/4 tsp. fine salt

2 tbsp. orange liqueur

1 tbsp. orange zest

2 tsp. pure vanilla extract

5 large eggs

1/2 c. Buttermilk

HONEY BUTTER GLAZE

1/2 c. Honey

1/4 c. orange liqueur

6 tbsp. unsalted butter

3 tbsp. sugar

Preheat oven to 325 degrees F. Butter and flour a 10-cup Bundt pan.

Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar and salt until light and fluffy, 1 to 2 minutes. Beat in orange liqueur, orange zest, and vanilla. Reduce mixer speed to low and add eggs, one at a time, beating just until blended after each addition. Add flour alternately with buttermilk, beginning and ending with flour, beating just until blended after each addition.

Spoon batter into the prepared pan. Gently tap pan on counter a few times to remove any air bubbles. Bake, rotating pan once, until a long wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes.

During last 10 minutes of baking, prepare Honey Butter Glaze. Spoon two-thirds of warm glaze over cake in pan, allowing glaze to soak in between spoonfuls. Cool completely in pan on a wire rack. Invert onto cooling rack. Warm remaining glaze and gradually brush outsides of cake. Garnish with orange zest.

For the Honey Butter Glaze: bring the honey, orange liqueur, unsalted butter, and sugar to a boil in a saucepan over medium heat, stirring often, until the sugar is dissolved. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 2 minutes.

Recipe from Country Living magazine.