1 cup canola oil
1 1/4 cup raw sugar
1.5 tbsp vanilla extract
Zest of 4 oranges
3/4 cup fresh orange juice
2 1/2 cups all purpose flour (may substitute wholemeal, but it will yield a denser cake)
2 tsp baking powder
Optional glaze: 1/3 cup fresh orange juice + 3 tbsp icing sugar
Preheat oven to 180C / 350F. Grease and flour a standard 10″ bundt pan.
In a large bowl, whisk the eggs, sugar, oil, vanilla, grated orange rind and juice until well incorporated and smooth. Add the flour and baking powder and mix again until smooth.
Pour the batter into the prepared bundt pan and bake 40-50 minutes, or until an inserted toothpick comes out clean. Invert the cake onto a cooling rack.
While still warm, use a toothpick to poke several holes along the top of the cake. Whisk 1/3 cup fresh orange juice with 3 tbsp icing sugar to make a glaze. Drizzle the glaze over the toothpick holes.
Source : allrecipes.com