Orange cake

Cake:
1 cup butter, softened
1 1/4 cup sugar
3 large eggs
2 medium oranges (about 1 pound), ends trimmed, then cut into large pieces and seeded
2 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
Glaze:
1 1/2 cups powdered sugar
2 TBSP + 1 tsp orange juice (I squeezed out and saved this before pureeing the oranges)
Preheat oven to 325°. Coat the inside of a bundt pan with non-stick spray.
In a food processor or blender, whirl the orange pieces until smooth (tiny bits of peel are visible) but not fully pureéd; set aside.
In a medium bowl, beat the butter until smooth; add the sugar and beat until light and fluffy. Add the eggs and beat until completely mixed in. Add 1 1/2 cups of the chopped oranges to the butter mixture until combined, then add flour, salt, baking powder and baking soda and beat until smooth. The batter will be thick. Pour into the prepared bundt pan, and bake until a toothpick or cake tester stuck into the cake comes out clean, about 55 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a plate and let cool completely.
To make the glaze, whisk the orange juice into the powdered sugar until smooth; drizzle over the cake.