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Olive Oil Bundt Cake with Tangerine Glaze

Olive Oil Bundt Cake with Tangerine Glaze
Happy Hanukkah to all of our Jewish friends. Since Hanukkah celebrates the miracle of the oil that burned for eight days the Jewish people celebrate with foods that include oil.

Fried foods like potato pancakes (“latkas” in Yiddish) and doughnuts (“sufganiyot” in Hebrew) are traditional Hanukkah treats because they are cooked in oil and remind the Jewish people of the miracle of the holiday. So why not an olive oil cake!! Instead of butter, oil is used to create this beautiful dessert. And best of all, no mixer is required. We also have some other great Hanukkah recipes for you to enjoy.

And the tangerine glaze…wow. I have a whole bowl of Satsumas on the counter, and they are as juicy as can be. Perfect to squeeze and bake into this cake and glaze. 

Olive Oil Bundt Cake with Tangerine Glaze 2
This is pure Mediterranean love and would be beautiful to take to a party. It’s hard to tell with the glaze on, but I baked this Bundt in my new Nordic Ware Fleur de Lis Pan. The cake popped out so easily with every detail of the pan showing. It was stunning and would look amazing with just powdered sugar.

Olive Oil Bundt Cake with Tangerine Glaze 3
Happy Holidays everyone!

Print Recipe

Olive Oil Bundt Cake with Tangerine Glaze

Recipe from: Adapted from Cooking Light | Serves: Serves 10-12

Ingredients

For the cake:

  • cooking spray
  • 2 Tablespoons all-purpose flour
  • 2-1/2 cups granulated sugar
  • 1-1/2 cups whole milk
  • 1/2 cup extra virgin olive oil
  • 3 Tablespoons tangerine juice
  • 3 large eggs
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

For the glaze:

  • 2 cups confectioners' sugar
  • 2 Tablespoons butter, melted
  • 2 Tablespoons tangerine juice

Directions

  • Preheat oven to 350 degrees F. Coat a 10-cup Bundt pan with cooking spray; dust with 2 Tablespoons all-purpose flour. Get rid of any excess flour in the pan. Set aside.
  • Combine granulated sugar, milk, oil, juice and eggs in a large bowl. Whisk until all is incorporated.
  • Spoon 2-1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt and baking soda; stir well with a whisk. Add flour mixture to oil mixture , stirring with a whisk until smooth. Pour batter into prepared pan. Bake for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool completely on wire rack before inverting onto a plate.
  • For the glaze, combine sugar, juice and butter, stirring well. Add more juice if too thick. Pour over cooled cake.

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  3. Andrea says

    I love olive oil cakes! I use lemon, lime or orange infused olive oils to kick ip the flavor. Orange infused olive oil in brownies is amazing! Can’t wait to try this one!

    Reply

    • Cathy says

      Rice milk, Almond Milk? What does his mother usually substitute for milk in baking? I can’t guarantee that any substitute will have the same taste as the cake I made. However, I would check with his mother to make sure he is not allergic to anything you sub out.

      Reply

    • Missy says

      My boys are allergic to dairy and rice milk works well in most cases. I usually add a bit more baking soda or baking powder depending on the recipe. Sometimes the texture is a bit more crumbly but it doesn’t affect the taste.

      Reply

  7. Semra Kulin says

    Thanks for the advice,İ think İ will use coconut milk thinned with water,will let you know about the results,could be useful for other allergic people.

    Reply

  11. Amanda says

    I made the tangerine glaze to go with a chocolate bundt cake and it was perfect! Next time I’ll have to try your olive oil cake as well. I really enjoyed the tangerine flavor of the glaze; it was a nice change from the typical vanilla. Thanks for sharing such a great recipe!

    Reply

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