Mimosa Bundt Cake with Champagne-Orange Glaze - Nordic Ware

Ingredients

• Bundt Cake:
• 1½ cups (300 grams) granulated sugar, divided
• 1½ cups (336 grams) Champagne or dry sparkling white wine, divided
• 1 tablespoon (6 grams) packed orange zest
• ¾ cup (168 grams) canola oil
• 3 large eggs (150 grams), room temperature
• 2 teaspoons (8 grams) vanilla extract
• 2¼ cups (281 grams) unbleached cake flour
• 1¾ teaspoons (8.75 grams) baking powder
• ¾ teaspoon (2.25 grams) kosher salt
• ¼ cup (60 grams) fresh orange juice
• Champagne- Orange Glaze:
• 2½ cups (300 grams) confectioners’ sugar
• ¼ cup (56 grams) Champagne or dry sparkling white wine
• 1 teaspoon (2 grams) packed orange zest
• ½ teaspoon kosher salt
• Decorations:
• Edible gold glitter, for sprinkling
• Garnish: assorted gold and silver sprinkles