Elderflower Orange Bundt Cake



·         2 teaspoons dried elderflowers

·         1 cup water

·         2 1/2 cups all-purpose flour

·         1 tablespoon cornstarch

·         1 teaspoon baking powder

·         1/2 teaspoon kosher salt

·         1 cup salted butter, room temperature

·         2 cups extra fine granulated sugar 

·         2 tablespoons fresh squeezed orange juice

·         1 teaspoon vanilla extract

·         Zest of one large orange

·         5 eggs, room temperature

·         1/4 cup sour cream, room temperature

·         1/4 cup frostbites elderflower cordial

·         Glaze

·         1 lb confectioners sugar

·         5 tablespoons fresh squeezed orange juice


1.     Place 2 teaspoons dried elderflower in glass measuring cup. Pour 1 cup boiling water over and let steep for 5 minutes. Strain through a fine mesh strainer; set aside. 

2.     Preheat oven to 325°F.  Grease and flour bundt pan.

3.     Whisk flour, cornstarch, baking powder, and salt together. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange juice, vanilla, and zest. Add eggs, 1 at a time, scraping down sides and bottom of bowl as needed. Beat in sour cream.

4.     In 3 additions, add flour mixture on low speed, alternating with 3/4 cup of elderflower tea, beginning and ending with flour. Scrape bottom and sides of bowl as needed.

5.     Pour batter into prepared pan. Bake for 55-60 minutes, or until a toothpick inserted in center comes out clean or with a few crumbs.

6.     Remove cake from oven and poke all over with a thin skewer. Brush hot cake with elderflower cordial. Let cake sit in the pan for 5 minutes.

7.     After 5 minutes, place a wire cooling rack on exposed part of cake.

8.     Flip cake onto rack and let sit for a minute. Lift pan off of cake.

9.     Let cake cool completely.

10.Make the glaze: Whisk powdered sugar with orange juice and milk.

11.Whisk thoroughly before adding additional milk. Place cake and wire rack on a rimmed cookie sheet. Spoon glaze over cake and let set for at least 15 minutes before serving

Peggy Speir