1 1/4 Cups Cake Flour 3 Tbl Orange Juice Concentrate
3/4 Cup All Purpose Flour 5 Large Eggs
2 Cup sugar 1/4 Cup Rum
1 1/2 Tsp baking powder 1/4 Cup Water
1/2 Tsp baking soda For the Syrup and Glaze:
6 Oz Butter 1/2 Cup Orange Juice Concentrate
3/4 Cup Vegetable Oil 1 Tbl Butter
2 Tbl Orange Zest 2 Tbl Rum
1/2 Tbl Orange Extract 1 Cup Confectioners Sugar
Heat the oven to 350 degrees F. Butter and flour a 12-cup bundt pan.
Sift the flours, sugar, baking powder, and soda into the large bowl. Soften butter and add to the flour mixture. Mix until fine crumbs form. With a mixer on medium speed, mix in the oil, orange zest, orange extract, water, rum and orange juice. Mix until well combined. Add the eggs one at a time and then increase the speed to high and whisk the batter until light. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 min.
While the cake bakes, whisk together in a small bowl the orange juice concentrate, melted butter, rum, and 1/2 cup of the confectioners sugar. When the cake is done, set the pan on a rack to cool for 5 min. With a thin wooden skewer, poke 100 holes in the cake - make sure to go all the way to the pan. Pour 1/3 cup of the syrup over the cake and let stand for at least 1 hour. Remove from the pan to a cake plate and cover with lid or plastic wrap. Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar. Slice the cake and top with a spoonful of syrup.