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Top view photo of Italian Hangover Cake on a glass serving platter with orange slices placed around the cake in the decorative manner.

Best Italian Hangover Cake

Becky
Italian Hangover Cake is the ultimate hangover cure you didn't know you needed. This cake is perfectly moist and soaked in an orange and rum glaze that's tart, sweet, and a little boozy.
4.57 from 30 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine American
Servings 10 servings
Calories 506 kcal

Equipment

Citrus zester
10 inch bundt cake pan
Glass Mixing Bowls
Glass Mixing Bowls
Stand mixer
Stand mixer

Ingredients
  

For The Cake

  • 2½ cups all-purpose flour sifted
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 4 large eggs
  • 1½ cups granulated sugar
  • ½ cup canola oil or other neutral flavored oil
  • ½ cup butter melted and cooled
  • 10 oz. orange juice
  • 2 tablespoons orange zest

For The Glaze

  • 4 oz. fresh orange juice
  • 1 oz. rum dark or light
  • 2 teaspoons orange zest
  • 1 cup powdered sugar confectioners’ sugar

Instructions
 

  • Preheat oven to 350°F. Grease a 10-inch Bundt cake pan; set aside.
  • In a medium bowl combine the flour, baking soda, and salt; set aside.
  • In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until fluffy, about 3-4 minutes.
  • Reduce the speed to low and add the oil slowly until combined, then add the butter, and mix until just combined.
  • Add orange juice and zest and mix until combined.
  • Add the flour mixture and mix just until combined. Be careful not to overmix.
  • Spoon the batter into the prepared Bundt cake pan. Bake for 55-60 minutes or until the cake is cooked through.
  • Remove the pan from the oven and allow it to cool for 30 minutes.
  • Once cooked, tap the sides of the cake pan and then turn the cake pan over, and out onto a cooling rack positioned over a piece of wax paper or parchment paper.
  • In a small mixing bowl, mix the orange juice, rum, zest, and sugar to make the glaze.
  • Pour the half of the glaze over the top of the warm cake. Allow it to site for 5 minutes, to soak in, then pour the remaining glaze over the cake.
  • Transfer the glazed cake to a plate, slice, and serve.

Notes

  • You can use dark rum or light rum.
  • Fresh orange juice is best. This recipe calls for juice from about 6 oranges.
  • We're fairly certain you won't have leftovers with this yummy cake, but if you do, you can store them in an airtight container in the refrigerator for up to 5 days.
  • It's much easier to zest oranges before you juice them. You can zest the oranges and set it aside until you're ready to use it.

Nutrition

Serving: 1Calories: 506kcalCarbohydrates: 70gProtein: 6gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 14gCholesterol: 99mgSodium: 303mgFiber: 1gSugar: 45g
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