recipe from joythebaker.com

2 whole oranges, seedless Navel

12.8 oz melted butter

6 eggs

2 cups sugar

3 cups flour

4 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 Tablespoons poppy seeds

 1. Preheat oven to 350.  Sift together the flour, baking powder and salt.  Set aside.

2.  Slice the two oranges into wedges.  Place wedges in the food processor with the blade attachment.  Process oranges until they are pulverized into orange mush.  Depending on your food processor, this can take 2- 5 minutes.  You may need to stop the food processor half way through to scrape down the sides.

 3.  Add eggs to the bowl of an electric mixer.  Turn on low speed.  Slowly add the sugar to the beating eggs.  Once incorporated, add the cooled melted butter in a steady stream.  Once incorporated, add the orange.

4.  Using a large wooden spoon, fold in the dry ingredients.  Stop mixing once all dry ingredients are no longer visible.  

5.  Pour batter into very well greased and floured Bundt pan.  Bake at 350 for 60-70 minutes.

I learned two things the hard way with this cake.

1.  Because of all the orange goodness, this is a very moist, wet cake.  Though a toothpick may come out clean after an hour, indicating that the cake is done, it may still need some time.  I would suggest leaving the cake in a bit longer that your tooth pick tells you. 

2.  Let the cake cool in the pan for at least half and hour.  I tried to turn my cake out while it was still warm.  It didn't work out so well for me.  The top of the Bundt stayed in the pan.  I had to pull the old patch-and-frost maneuver to save it.

Citrus Glaze

Juice of half an orange

Zest of 1 lemon

3 cups powdered sugar.

1. Add juice and zest to powdered sugar.  Wish vigorously until well combined and no lumps are present.  Add more orange juice as necessary to make a thinner glaze.