All you need:
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:
Position oven rack in the middle position. Preheat oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray; set aside.
Zest oranges, keeping the zest from one orange separate for icing; set aside. Juice oranges. Discard rinds and set juice aside.
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.
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.
Meanwhile, in a small bowl, combine powdered sugar, remaining zest and 3 tablespoons of remaining orange juice. Whisk until smooth. Drizzle over cake.
Daily nutritional values:
4% vitamin A
45% vitamin C
4% calcium
10% iron
Nutrition information per serving:
Calories: 490
Carbohydrate: 67g
Cholesterol: 60mg
Dietary Fiber: 2g
Fat: 23g
Protein: 5g
Saturated Fat: 3.5g
Sodium: 290mg
Sugar: 44g
Trans fats: 0g