zest

Blood Orange Bundt Cake

Blood Orange Bundt Cake Recipe by The Wood and Spoon Blog by Kate Wood. A vanilla and citrus scented cake made with blood orange zest and juice, this bundt cake is fluffy, moist, and an easy one bowl recipe what to make with blood oranges. The glaze is a simple blood orange juice icing that is pink and so fun to make! This makes a large bundt cake but you can adapt it to make it in round pans or even muffin tins. You could try this recipe in a tube pan with removable bottom as well. Find this winter citrus, festive cake on thewoodandspoon.com

There’s nothing like a few blood oranges and a shot of liquor to spruce up an otherwise ordinary bowl of flour and eggs- am I right? Ingredients like these take cakes from average to amazing, so I’m thrilled the share a treat like this blood orange bundt cake with you today!

Small Town Problems

Living in a fairly rural area of lower Alabama, I often have a hard time finding exotic ingredients at my grocery store. Just to be clear: I’m using the term ‘exotic” loosely here. I’m not talking ostrich eggs or black truffles or even something as basic as a tub of mascarpone cheese. In these parts, it’s a stretch some days to even get my hands on a gallon of organic milk or a bag pine nuts, okay? We’re a one grocery store town (two if you count Wal-Mart, three if you count that guy who sells watermelons and sweet potatoes out of the tailgate of his truck), so while I am a far cry from being a pioneer woman, I still have to get kinda creative with my ingredients sometimes.

Blood Orange Bundt Cake Recipe by The Wood and Spoon Blog by Kate Wood. A vanilla and citrus scented cake made with blood orange zest and juice, this bundt cake is fluffy, moist, and an easy one bowl recipe what to make with blood oranges. The glaze is a simple blood orange juice icing that is pink and so fun to make! This makes a large bundt cake but you can adapt it to make it in round pans or even muffin tins. You could try this recipe in a tube pan with removable bottom as well. Find this winter citrus, festive cake on thewoodandspoon.com

Last fall, our grocery store randomly got in a shipment of leeks and I remember feeling like it was Christmas morning. Holding back tears of joy, I called a few girlfriends exclaiming, “They (sniff, sob)… have (gasp for air, more sobs)… LEEKS!” I’m pretty sure I bought three bunches of those little beauties, and Brett and I ate potato leek soup for like two weeks.

Our little grocery store is small and humble, and to be honest, it can be really frustrating to not have immediate access to a lot of the ingredients that bigger stores probably carry (#firstworldproblems). But let me say this: the ladies at the checkout line know my children by name. My daughter is so obsessed with our store’s butcher that sometimes she will request a trip to the store just so “Aimee go see Willie, please mama?” I can walk to my grocery store in less than 15 minutes, drive there in less than 3, and even though it’s not much, I’d take my little hometown store situation over just about anything.

Blood Orange Bundt Cake Recipe by The Wood and Spoon Blog by Kate Wood. A vanilla and citrus scented cake made with blood orange zest and juice, this bundt cake is fluffy, moist, and an easy one bowl recipe what to make with blood oranges. The glaze is a simple blood orange juice icing that is pink and so fun to make! This makes a large bundt cake but you can adapt it to make it in round pans or even muffin tins. You could try this recipe in a tube pan with removable bottom as well. Find this winter citrus, festive cake on thewoodandspoon.com

Blood Oranges

Recently while shopping, I spied some blood oranges in the produce department. I sang the “Hallelujah Chorus” and promptly tossed a bag in my cart. I must have kept those oranges in my fridge for nearly a week before I decided what was worthy of its fancy juice and zest, and I’m happy to say that this blood orange bundt cake is the product of those efforts in the kitchen.

Making the Cake

A fluffy butter and egg filled batter, scented with vanilla bean and citrusy zest, this blood orange bundt cake is the best case scenario for any bit of prized produce hanging out in your fridge. This cake takes the juice and zest of quite a few blood oranges, so it is perfect for using up all of that wintertime citrus.

To make the blood orange bundt cake, we start by combining a number of basic dry ingredients- flour, sugar, baking soda… you know the drill. Toss in a few chunks of butter  and allow that to incorporate until it’s pea-sized crumbles. The blood orange juice, eggs, and zest are combine with a bit of orange liquor, and that wet mixture adds in to the cake. Once whipped to a smooth and fluffy finish, the batter is poured into a large bundt cake pan and baked in the oven until golden and fragrant.

Blood Orange Bundt Cake Recipe by The Wood and Spoon Blog by Kate Wood. A vanilla and citrus scented cake made with blood orange zest and juice, this bundt cake is fluffy, moist, and an easy one bowl recipe what to make with blood oranges. The glaze is a simple blood orange juice icing that is pink and so fun to make! This makes a large bundt cake but you can adapt it to make it in round pans or even muffin tins. You could try this recipe in a tube pan with removable bottom as well. Find this winter citrus, festive cake on thewoodandspoon.comBlood Orange Bundt Cake Recipe by The Wood and Spoon Blog by Kate Wood. A vanilla and citrus scented cake made with blood orange zest and juice, this bundt cake is fluffy, moist, and an easy one bowl recipe what to make with blood oranges. The glaze is a simple blood orange juice icing that is pink and so fun to make! This makes a large bundt cake but you can adapt it to make it in round pans or even muffin tins. You could try this recipe in a tube pan with removable bottom as well. Find this winter citrus, festive cake on thewoodandspoon.com

Finishing Off the Cake

I decided to top this blood orange bundt cake with a simple glaze made of blood orange juice and powdered sugar. The blood oranges lend a rosy hue to the glaze, and while a bright pink frosted cake is rarely an elegant treat, I can promise that this cake is one all the grown-ups will write home about. It has a tender and moist crumb, an understated citrus kick, and just the right amount of sugar to make this cake perfect for breakfast or dessert. BONUS: If you, like me, live in a slightly rural area with limited access to special fruits like this, take heart! I have tried this cake with navel and mandarin oranges and I can vouch for both as substitutes.

This blood orange bundt cake is a seasonal way to spruce up your baking game and I hope you’ll give it a try. Experimenting with new flavors, even ones that maybe aren’t so “exotic” like the citrus in this cake is an incredibly fun way to spend time in the kitchen. If you happen to spot a bag of blood oranges at the store this week, you should grab one and give this cake a try. Oh, and if you happen to be shopping at my local grocery store, you better get there quick before I buy up their stock of blood oranges.

Blood Orange Bundt Cake Recipe by The Wood and Spoon Blog by Kate Wood. A vanilla and citrus scented cake made with blood orange zest and juice, this bundt cake is fluffy, moist, and an easy one bowl recipe what to make with blood oranges. The glaze is a simple blood orange juice icing that is pink and so fun to make! This makes a large bundt cake but you can adapt it to make it in round pans or even muffin tins. You could try this recipe in a tube pan with removable bottom as well. Find this winter citrus, festive cake on thewoodandspoon.com

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Blood Orange Bundt Cake

This blood orange bundt cake is a sweet and citrus cake that is perfect to share with a crowd! Serve for breakfast or dessert.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 80
  • Total Time: 1 hour 50 minutes
  • Category: Cakes

Ingredients

For the cake

  • 21/2 tablespoons blood orange zest
  • 1 cup blood orange juice (about 5 blood oranges, but will vary)
  • 21/2 teaspoons orange liquor
  • 5 eggs, room temperature
  • 11/2 teaspoons vanilla extract or vanilla bean paste
  • 3 cups flour
  • 21/2 cups sugar
  • 11/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 11/4 teaspoons salt
  • 23/4 sticks of butter (11 ounces/22 tablespoons), room temperature

For the glaze

  • 1 cup powdered sugar
  • 3 tablespoons blood orange juice (more, if desired)
  • ½ teaspoon vanilla extract

Instructions

To prepare the cake

  1. Preheat the oven to 350 degrees and liberally grease and flour a large 15 cup bundt cake pan.
  2. Stir together the eggs, vanilla, blood orange juice, zest, and liquor in a bowl or measuring cup and set aside.
  3. In the bowl of a stand mixer, or a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and stir on low until combined, about 30 seconds. Keeping the mixer on low, add the butter one tablespoon at a time and continue to beat until the mixture is uniform and in peas-sized crumbles.
  4. Increase the speed to medium (about 4 on a stand mixer) and slowly pour in the egg and juice mixture. Continue to beat until the batter is uniformly moistened, smooth and fluffy, about 2 minutes. Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for about 1 hour, or until an inserted toothpick or cake tester comes out clean. Allow to cool on a cooling rack for about an hour and then carefully invert on the rack to continue cooling completely.

To prepare the glaze

  1. Combine all three ingredients until no lumps of sugar remain. Add more sugar to thicken glaze slightly and add small amounts of juice, milk, or water, to thin the glaze out. I prefer to keep mine rather thick so that it will thickly coat the sides of my cake. Once the cake is cooled completely, pour the glaze over top and allow it to drizzle down the sides. Store at room temperature for up to three days.

Notes

  • This recipe is intended to be prepared in a large, 15 cup bundt cake pan. Do not fill the pan more than 3/4 of the way full or it will overflow! Pour extra batter in a cupcake pan and bake little blood orange muffins.
  • Test the viscosity of your glaze this way: run a spatula or your whisk through the glaze. It should be just thick enough that the line you dragged through the glaze nearly disappears after about 10 counted seconds. Add more powdered sugar to thicken, or more juice to thin.

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Recipe Adapted From: Jeff Mauro

Meyer Lemon Cheesecake

Blackberry Farm for Meyer Lemon Cheesecake Post Recipe by the wood and spoon blog by kate wood blogger. this is a simple citrus cheesecake with a chocolate black bottom and homemade chocolate cookie crust made without Oreo's. Follow the instructions perfectly to get a cheesecake with a flat, smooth top without cracks every time. Drizzle with extra chocolate sauce or top with Meyer lemon slices for decoration. This is what to do with you Meyer lemons! Find the recipe for this easy cheesecake prepared with a water bath in a springform pan on thewoodandspoon.com

New Year’s Eve is slowly inching its way up my list of favorite holidays. Birthdays, Christmas, Valentine’s Day, yes… but New Year’s Eve? There’s never any shortage of party.

Blackberry Farm

For the second year in a row, we earned our New Year’s Day hangovers in the hills of the Smoky Mountains at Blackberry Farm in Walland, TN. A luxury hotel boasting strong culinary offerings and a James Beard Award winning wine and dining program, Blackberry Farm is a cozy, Southern retreat for those in need of a good meal and R&R. We visited Blackberry Farm this time last year (you may remember this post about it), and enjoyed it so much that we made reservations to visit again only a week or two after returning home. The resort, just as I recalled, was nothing short of magnificent, and we had a terrific time ringing in the New Year.

2017-01-04_0011Blackberry Farm for Meyer Lemon Cheesecake PostBlackberry Farm for Meyer Lemon Cheesecake Post

A Glimpse of Our Trip To BF

Much like last year, Brett and I made the trip north with our friends Rayne and James. Leading up to the trip, Rayne and I spent an obnoxious amount of time preparing our packing lists, which included shopping for glamorous outfits to wear to the New Year’s Eve party. After searching everywhere for the perfect cocktail dress, I ended up raiding my sister’s closet, borrowing her black lace dress from last year’s homecoming.

All of the trip preparation ended up being totally worth it because the New Year’s Eve party did not disappoint. I spent the evening fangirling some country music stars that were at the party (*cough* Little Big Town and Rascal Flatts *cough*), tripping over the dance floor with Brett, and eating my feelings at the dessert bar (see below for exhibit A). The party was rad, but honestly, who wouldn’t feel like a million bucks dancing the night away with their man-friend and sipping champagne cocktails with their BFF. Also, let’s not forget that I had managed to shimmy myself into my teenage sister’s LBD- a little fact that made me fist pump every time I thought about it.

Blackberry Farm for Meyer Lemon Cheesecake PostOverall: FANTASTIC!

The weekend was incredibly relaxing, complete with some walks around the property, morning yoga, a trip to the spa, and a few hours each day spent cuddled around the fire. The only downside was the two (or seven) pounds I gained while there from day drinking consuming so much food. WORTH IT.

Blackberry Farm boasts some of the best food and dining I’ve ever experienced in my life, so I spared no calorie, sip, or bite in making sure that I got the best of what the resort had to offer. I meant to bring my camera to share some images of the trip, but I saved my luggage space for all the pairs of Spanx I needed, so you’ll have to settle for these iPhone shots instead. Even so, there’s no denying the beauty of Blackberry Farm and the fun that we tucked under our belts there. If you ever get the opportunity to visit, I urge you to do so- it’s fab.

Meyer Lemon Cheesecake

So are you ready to hear about this Meyer lemon cheesecake yet?

Meyer Lemon Cheesecake

Meyer lemons are the sweeter, more floral tasting sister fruit to the regular old lemons you might commonly buy. They usually pop up in the grocery stores throughout the winter, so if you see them, GET THEM. They are a prize to be honored in your kitchens, and add wonderful flavor to sweet and savory dishes alike.

Making the Cheesecake

This Meyer lemon cheesecake features a rich chocolate crust and a thin layer of chocolate cheesecake on the bottom. We start by preparing the crust which zips together quickly before being pressed into the bottom of a springform pan. The recipe for the cheesecake filling is no fail, in my opinion, because it never cracks, is always creamy, and is the perfect balance of sweet and tart. With a bit of cream cheese, eggs, and sugar, the filling beats together to create a thick and luscious filling that is so tasty, you may find yourself licking the bowl.

Take care while preparing the cheesecake filling to follow the instructions closely, because there’s nothing worse than pulling your cheesecake out of the oven only to find that it’s burned, cracked, runny, or soggy crusted from a leaky waterbath. #beenthere #donethatBlackberry Farm for Meyer Lemon Cheesecake Post

Meyer lemon cheesecake, with its fancy citrus, black bottom, and rich, decadent taste, feels like a fancy dessert fit for celebrating the new year. Maybe throw on your little sister’s dress, eat some cheesecake, and feel like a rockstar for a minute. Maybe make this Meyer lemon cheesecake and dream about all the good stuff this coming year has for you. My prayer is you’ll find lots of joy, love, and cake in 2017. Happy New Year!

Meyer Lemon Cheesecake

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Meyer Lemon Cheesecake

This meyer lemon cheesecake is a black bottom cheesecake with a chocolate crust. Tart and creamy, this cheesecake is a great make ahead dessert option, and is a rich and lemony treat, perfect for the chocolate and fruit lovers in your life!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours

Ingredients

For the chocolate crust

  • 1 cup (130 gm) powdered sugar, sifted
  • 3/4 cup (65 gm) cocoa powder, sifted
  • 2/3 (80 gm) cup flour, sifted
  • A pinch of salt
  • 1/2 cup (115 gm) butter, melted

For the cheesecake

  • 6 ounces (170 gm) semisweet chocolate, chopped
  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • 3/4 cup (155 gm) sugar
  • 3 large eggs (170 gm), room temperature
  • 6 tablespoons (90 ml) heavy cream, room temperature
  • 1 teaspoon vanilla
  • 41/4 tablespoons (65 ml) of meyer lemon juice (about the juice of 11/2 large meyer lemons)
  • 1 tablespoon of packed meyer lemon zest (about the zest of 2 large meyer lemons- avoid the white pith)

Instructions

To prepare the chocolate crust

  1. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  2. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your chocolate mixture evenly into the bottom of the pan. Set aside while you prepare the cheesecake filling.

To prepare the cheesecake

  1. Preheat oven to 350 degrees and get some water boiling in a kettle or saucepan for your water bath.
  2. Set a glass bowl over a pot of simmering water and melt chocolate. Set aside to cool slightly.
  3. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  4. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the heavy cream, vanilla, and lemon juice. Beat to combine.
  5. Strain the cheesecake batter through a mesh strainer into a reserved bowl and then fold in the lemon zest. Remove 3/4 cup of the cheesecake batter and stir it into the melted chocolate. Spread the chocolate cheesecake over the top of the chocolate crust. Next, pour the remaining cheesecake batter over top of the chocolate layer. Gently rap the pan on the counter to help any air bubbles escape.
  6. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  7. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  8. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.

Notes

Notes

  • I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  • I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  • The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!