2 sticks (225g) unsalted butter, softened, plus more for the pan
1 1/4 cups (250g) sugar
3 large eggs
2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
2 1/2 cups (315g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups (185g) confectioners’ sugar
2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange
Heat the oven to 325°F (165°C) with a rack positioned in the center. Butter a 10-cup (2.37L) Bundt pan.
In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy.
Beat in the eggs one by one.?
Pulse orange chunks in a food processor until mostly smooth but not completely puréed. Spoon out 1 1/2 cups (355ml) of the pulpy orange mixture and add to the batter, then beat until blended.
Add the flour, salt, baking soda, and baking powder and beat just until smooth. Scrapte the batter into the prepared pan and smooth the top.
Bake until the cake is risen and firm to the touch, and a toothpick stuck in the middle comes out with just crumbs clinging, about 55 minutes.
Cool the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.?
Whisk together powdered sugar and orange juice in a small bowl. Once the cake is cool, spoon the glaze over the top. Let the glaze set, then slice cake and serve. Store any leftovers airtight at room temperature.