Orange Syrup & Glaze (Bundt Cake)

A syrup & glaze forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Orange-Soaked Bundt Cake, where it is originally used.

Ingredients

• 1/2 cup (120 ml) frozen orange juice concentrate, thawed
• 1 Tbs. (15 ml) unsalted butter, melted
• 2 Tbs. (30 ml) dark rum
• 1 cup (240 ml) confectioners' sugar, divided

Method

1. To make the syrup and glaze -- While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup (120 ml) 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 (80 ml) 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.