Orange Bundt Cake


  • 2 c. unbleached white flour
  • 1 Tbsp. baking powder
  • 1 Tbsp. cornstarch
  • 1/2 c. non-hydrogenated vegetable shortening
  • 1/2 c. Truvia baking blend or Florida crystals
  • 1 1/2 c. orange juice
  • 1/2 tsp. lemon juice
  • 1 tsp. orange zest
  • 1 tsp. vanilla
  • 1/2 fresh raspberries for garnish
  • 1 fresh orange, sliced, for garnish

Orange Frosting:

  • 1 c. powdered sugar
  • 2 Tbsp. orange juice


  1. In a medium mixing bowl, cream together the shortening and sugar of choice. Add vanilla, orange zest, lemon juice and orange juice while beating.
  2. Mix flour baking powder and cornstarch. Slowly add to cake batter while mixing. Pour batter into oil-sprayed bundt pan.
  3. You may want to wrap the bottom of the pan in foil and place pan on a baking sheet to prevent burning.
  4. Bake at 350 degrees for 40 – 45 minutes, or until a toothpick comes out clean.
  5. For frosting, combine powdered sugar and orange juice. Beat until light and fluffy. Spread over cooled cake.

* You can also make this into cupcakes, if you like.

Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.