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SERVES:
12-16

INGREDIENTS:

2 sticks unsalted butter, room temperature
2 1/2 cups sugar
5 large eggs
1 tsp almond extract
2-3 tsp orange zest

3 cups all-purpose flour
1 tsp baking powder
pinch of salt

1 cup milk

for glaze:
juice of 1 large orange
1/3 cup sugar

PROCEDURE:

Preheat the oven to 350 degrees and also butter and lightly flour one 8 - 10 cup Bundt pan.

Use an electric mixer to cream 2 sticks of room temperature, unsalted butter with 2 1/2 cups sugar.

At that point, add 5 large eggs one at a time, and then add 1 tsp almond extract and 2-3 tsp grated orange zest and turn the machine off.

Next, use a mixing bowl to combine 3 cups all-purpose flour with 1 tsp baking powder and a pinch of salt. Then alternately add that to the mixer, on low speed, with 1 cup of milk.

Then carefully transfer that to the prepared pan, on top of a baking tray and place the tray onto the center rack of the preheated oven.

That will take just about 1 hour to bake and, at some point, you'll want to squeeze the juice of 1 large orange into a mixing bowl and then whisk in 1/3 cup sugar and set it aside.

Use a toothpick to check the cake for doneness and then let it rest for 10 minutes or so in the pan and then turn it out onto a cooling rack on top of the baking tray and brush the orange glaze all over the top while it is still nice and warm.

HINTS:

For a nice textural touch, wait until just before glazing the cake to mix the sugar and orange juice together. It will give the glaze a nice granular crunch.