12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed




5 large         Eggs, at room temperature
1 1/4 cups    Sugar
3 TBSP          Orange zest
1 cup             INFUSED Blood Orange Olive Oil
2 cups           Cake flour
1 1/4 tsp       Baking powder
1 tsp             Vanilla extract
1 tsp             Fine sea salt

Orange Cream Cheese Glaze (optional)

4 ounces       cream cheese at room temperature
1 tsp              Orange Zest
1 TBSP           INFUSED Blood Orange Olive Oil
1 tsp              VAIN citrus vanilla extract
1 cup             Powdered sugar, sifted
2 TBSP           Whole milk (room temperature)


For the Glaze:    Beat the cream cheese, orange rind, olive oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.

For the Cake:     Preheat the oven to 325° and butter and flour a 10-cup bundt pan.  Using a mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the INFUSED Blood Orange olive oil until creamy (about 2 minutes).  In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.

Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving.

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