Blood Orange Bundt Cake with Vanilla-Orange Glaze

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Initially, I had meant to post this a couple of days ago–and it was a meyer lemon cake, rather than a blood orange cake. 

The lemon syrup? DELICIOUS.

Unfortunately for me, it ended up being a sordid lesson in how not to bundt. Honestly, I thought things were going great–the batter was delicious. The cake filled out the pan beautifully as it baked…  

So lovely in the pan...

And then I tried to get it out of the pan.

Now, if I’m being honest, I think patience may have played a little part in the problem–or rather, my lack thereof. Poorly greased pan likely also played a part. Regardless, though, of the culprit, in the end I had a cake in about seven pieces and a heart full of crumbling sadness. I did make the best of it, haphazardly smooshing it back together and covering it in syrup and glaze. And it wasn’t HORRIBLE looking. 

It made a valiant effort.

And it TASTED good.

But it also wasn’t the beautiful bundt that I was hoping for. (Oh, who am I kidding. It was like Frankenstein’s monster!)

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