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Heat
the oven to 350 degrees F.
Butter and flour a 10-inch
tube pan or 12-cup bundt pan.
FOR CAKE: Sift the
flour, sugar, baking powder,
and soda into the large bowl
of a stand mixer fitted with
the paddle attachment. Add
the butter and mix on low
speed until fine crumbs form.
Change to the whisk attachment.
With the machine running on
medium speed, whisk in the
oil, lemon zest, vanilla extract,
and orange juice. Whisk in
the eggs one at a time and
then increase the speed to
high and whisk the batter
until light, about 3 min.,
scraping the sides of the
bowl if necessary. Pour the
batter into the prepared pan
and bake until a toothpick
inserted in the cake comes
out clean, 45 to 50 min.
FOR SYRUP AND GLAZE: While
the cake bakes, whisk together
in a small bowl the orange
juice concentrate, butter,
rum, and 1/2 cup of the confectioners’
sugar. When the cake is done,
set the pan on a rack to cool
for 5 min. With a thin skewer,
poke the cake all the way
through to the bottom of the
pan in about 100 places. Pour
1/3 cup of the syrup over
the cake and let stand for
1 hour before removing the
cake from the pan. (At this
point you can wrap the cake
in plastic and hold for up
to 3 days at room temperature;
in fact, the flavor only improves.)
Cover the remaining syrup
with plastic and store at
room temperature.
When ready to serve, whisk
the remaining 1/2 cup confectioners'
sugar into the remaining syrup.
Set the cake on a rack over
a baking sheet and pour the
glaze over the cake. Let stand
for at least 10 min. before
slicing and serving.
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