There’s something about a Bundt cake that is just, well, spectacularly scrumptious. They always turn out moist and they’re easy to make, too. Orange Marmalade-Pistachio Bundt Cake is one of those scrumptious cakes, and I think you’ll love it!
I was thrilled with how this cake turned out! The hints of citrus are bright and cheerful, and it looked like something wonderful to welcome the spring season to town. If you’re a pistachio lover, you’ll be wowed since you’ll find them in each bite of cake.
I hate to admit it, but my husband and I could likely put down this cake faster than something fast (I could barely wait to slice into the first piece), but this is one large and rich cake, for sure. Therefore…share!
We did what we normally do, and trotted over to a neighbor’s house with a hefty portion of the cake. When we offered the cake, our neighbor said, “Oh. I don’t really eat cake — except on Monday through Sunday.”
Good one! I gotta admit, he had me a little worried. I thought my husband and I would be forced to eat the ENTIRE cake ourselves.
Orange Marmalade-Pistachio Bundt Cake is the perfect Easter dessert, and it makes a lovely cake to serve for a special occasion. Not only are the colors and flavor bright, but with six eggs and all the buttah, it’s quite decadent, too.
If you like your cakes with a hint of orange, you’ll love my mini blood orange scented chocolate-ricotta cakes. They’re delicious, and oh-so adorable!
It’s hard for me to resist any mini dessert, especially when citrus is involved. Another sweet citrus treat you might like: these mini lime cupcakes with tequila buttercream (they’re vegan, too). They’re perfect for any spring festivity.
Keep in mind that this isn’t one of those, “Oh, I’ll just whip up a cake” cakes. For sure this cake is easy to make, but it takes a bit of time and ingredients: it takes about an hour to bake and at least 30 minutes to cool, and the standard cake ingredients are upped in quantity a bit.
I adapted a King Arthur Flour cake recipe and made this cake my own. I think the orange and pistachios, and thick glaze make the perfect pairing for a special cake like this.
Let me know if you make an Orange Marmalade-Pistachio Bundt Cake for your family or friends. I’d love to hear what you think!
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Yields 12 servings
15 minPrep Time
60 minCook Time
1 hr, 15 Total Time
- 1-1/2 cups unsalted butter, room temperature, plus 1 tablespoon, melted
- 1-1/2 cups sugar
- 6 eggs
- 2-1/4 teaspoons baking powder
- 1-1/2 teaspoons salt
- 3 cups all-purpose flour, plus 2 tablespoons, reserved
- 3/4 cup milk
- 1-1/2 teaspoons pure orange extract
- 3/4 cup orange marmalade
- 1/4 cup pistachios, chopped
- Nonstick cooking spray
- 1-1/2 cups confectioners’ sugar
- 1/4 cup heavy cream
- 1/8 teaspoon pure orange extract
- 2 tablespoons pistachios, chopped
- Optional: candied orange slices
- Preheat the oven to 350 degrees F.
- Add the 1-1/2 cups butter to a stand mixer or use a handheld mixer, and blend for a few minutes. Scrape the butter from the sides of the bowl and add the sugar, a little at a time, until incorporated.
- Add the eggs, one at a time, and mix until incorporated.
- Combine the flour, baking powder, and salt into a bowl and whisk to combine. Add one cup of the flour mixture, and blend until incorporated. Add half the milk and the orange extract, mix for a minute, and add another cup of flour. Mix until incorporated, and add the remaining milk. Add the remaining flour and mix until incorporated. Stop the mixer to scrape down the sides of the bowl.
- Remove the bowl from the stand and fold in the marmalade to combine. Stir in the pistachios.
- Brush a 10-15-cup Bundt cake pan with the melted butter. Add the 2 tablespoons of flour to the pan and tilt the pan all around so the flour coats the pan.
- Evenly spread the cake batter into the pan and smooth the top of it. Tap the pan on the counter a few times.
- Bake for 50-60 minutes or until golden, and a knife inserted in the middle comes out clean. If the cake begins to brown before it’s finished cooking, add a piece of aluminum foil over the top.
- Remove from the oven and turn the pan over onto a wire rack. Wait about 10 minutes, then gently remove the pan.
- Allow the cake to cool completely before adding the glaze.
- Drizzle with the glaze and garnish with the pistachios and candied orange if using.
- Add the confections' sugar to a bowl with half the heavy cream and orange extract. Whisk to combine.
- Add the remaining heavy cream and continue to whisk until smooth. Add more cream to thin the glaze, or more confectioners' sugar to thicken it, to your liking.
- When the cake is completely cooled, drizzle the glaze over the top. Sprinkle the chopped pistachios over the top, along with the candied orange slices if using.