Preparation:
Cake: Preheat oven to 350 degrees. Grease and flour a fluted bundt pan. With an electric mixer on low speed, blend flour, sugar, salt and baking powder. Add butter, buttermilk and 3 eggs, and beat on low until dry ingredients are moistened. Increase speed to high and beat 2 minutes. Scrape sides of bowl. Add orange extract and zest and mix on medium. Add remaining 3 eggs one at a time, and beat on high for 30 seconds after each addition. Pour batter in prepared pan and bake 50-60 minutes or until toothpick inserted in center comes out clean.
Glaze: In a small saucepan, heat orange juice, sugar and zest over low heat. Stir until sugar dissolves. To serve: when cake is done, remove from oven and leave cake in pan. Poke holes in cake with a skewer. Pour half of glaze over cake and cool cake in pan 15 minutes. Invert on cooling rack. Brush top of cake with remaining orange glaze and cool to room temperature. |
