Blood Orange Bunt Cake

I’m back! Did you miss me? I missed me!

It has been quite the year, between becoming pregnant and having the most beautiful baby boy, I took a much needed break to focus on well on life. I wasn’t sure if I would get back into writing, it seemed that every time I sat down to type, I felt as though what I had to say wouldn’t be good enough for the first post back. I also struggled to find any time to myself that didn’t consist of going back to work, sleep, diaper changes, baby, pumping and feedings .

For the last few months, I definitely have been getting back into a routine and schedule (mind you, a new routine and new schedule) but things are getting back to a place of normal and I am finding myself once again. So here is to 2019, may it be even half as good as 2018 was to me!

With this new season of beginnings, I thought I would bring you my Blood Orange Bunt Cake. Blood Oranges are in season right now so while supplies last follow along to the recipe below or order a Blood Orange Bunt Cake from my Etsy shop! Click here for link to my Etsy shop.

*Preheat oven to 300 degrees.

*Spray bunt pan with baking spray and sprinkle a light dusting of flour in all its nooks and crannies. Tap out any excess flour. If you don’t want to make a bunt cake, you can use this recipe to make Blood Orange Pound Cake using a loaf pan instead of a bunt pan.

*Cream together 4 sticks of unsalted, softened butter with 3 cups of granulated sugar. Cream, cream, cream together and then cream some more, until it is light and fluffy.

*Mix in 6 eggs, one at a time, until combined.

*In a large bowl, combine 3 cups all purpose flour, 1 cup almond flour and 1/2 tsp salt.

*In another bowl, combine 1/2 cup of blood orange juice, 1/4 cup whole milk, 2 tbsp blood orange zest and 1/2 tsp of almond extract.

*Add a cup of the flour mixture to the egg/butter mixture and mix till combined, followed by a few spoonful’s of the juice mixture. Repeat these steps until all the dry and wet ingredients have been incorporated into the batter, ending with the last cup of flour.

*Pour the batter into your pan of choice and bake for 1 hour and 30 minutes, or until a toothpick inserted into the cake comes out clean.

*Remove the cake from the oven and let cool. Cake must be completely cool before frosting.

*Mix together 1 1/2 cup powdered sugar and juice from 1 blood orange, until you have a thick glaze. Frosting can be thinned or thickened on how much juice you use.


To delicious citrus, pink cakes and new beginnings ~ Mallory Mae