Ingredients

• 3 cups unbleached all-purpose flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1 t salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temp
• 1 1/2 cups sugar
• 1 1/2 cups whole-milk ricotta cheese
• 3 large eggs, room temp
• 1/4 cup fresh orange juice (for me, that was one orange)
• 1 1/2 t vanilla extract
• 1 1/2 t orange zest (I used the zest of two oranges)
• Glaze:
• 1/2 c orange marmalade (I bought mine at Trader Joe's)
• 2 t water

Directions

1. Preheat oven to 325 degrees. Prep a 12-cup Bundt pan. (This is a big cake…Bristol Farm’s magazine used the Bavaria Nordic Ware Bundt pan but that is a 10-cup pan. I didn’t want to bake it in two pans so I used the original, classic 12-cup Bundt.)

2. Combine together: flour, baking powder and soda, and salt in a bowl. Set aside.

3. With the paddle attachment, cream together the butter and sugar at medium-high until light and fluffy (about 3 minutes).

4. Add ricotta cheese and beat until smooth.

5. Add the eggs, one at a time, mixing well. Scrap down sides of batter after each egg.

6. Beat in orange juice, vanilla and orange zest.

7. With mixer on low, slowly add the flour mixture. Scrap down the sides a few times. After the last addition, mix for 30 seconds on medium speed…but don’t overmix.

8. Pour batter into greased and floured (I use Pam with Flour spray) Bundt pan. Bake on the middle rack until golden brown and a toothpick comes out clean. It took my cake 55 minutes at 325 degrees. The instructions say “about 1 hour and 10 minutes” so please check early.

9. Cool cake in the pan for 15 minutes than depan onto a cooling rack. Cool completely before applying glaze.

10. For the glaze, heat the marmalade and water in a saucepan until everything is liquid. Brush it over the cake – I used a brush to coat the entire cake, but you can also just place on top and let it run down the sides. Let glaze cool before serving.

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