Meal Solutions

save to my recipe box

Ingredients:

• Nonstick baking spray with flour
• 5 large navel oranges
• 3 1/2 c. Hy-Vee all-purpose flour
• 1 1/2 tsp Hy-Vee baking powder
• 1 tsp Hy-Vee salt
• 5 Hy-Vee large eggs
• 2 c. Hy-Vee granulated sugar
• 1 1/2 c. Hy-Vee Select extra-virgin olive oil
• 2 c. Hy-Vee powdered sugar

All you do

1. Position oven rack in the middle position. Preheat oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray; set aside.
2. Zest oranges, keeping the zest from one orange separate for icing; set aside. Juice oranges. Discard rinds and set juice aside.
3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, mix eggs and granulated sugar on medium speed until thick and pale yellow, about 3 minutes. On low speed, alternately add flour mixture and olive oil, ending with the flour. Add 1-1/2 cups orange juice (refrigerating remaining juice) and the zest from 4 oranges. Mix until well combined.
4. Pour batter into prepared Bundt pan and bake until a skewer or cake tester comes out with a few moist crumbs, about 65 to 70 minutes. Remove from oven and place the pan on a wire rack to cool for 15 minutes. Turn cake out onto rack to cool completely.
5. Meanwhile, in a small bowl, combine powdered sugar, remaining zest and 3 tablespoons of remaining orange juice. Whisk until smooth. Drizzle over cake.