Fresh Orange Cake and Glaze
This cake is so delicious it combines the best of two worlds...sweet and citrus. Aunt Patty made this for William's baptism when we lived in Texas. It's a great dessert to make in the winter when the oranges are the sweetest.
1 package yellow cake mix, with pudding
1 C. fresh orange juice
1/2 C. vegetable oil
1/4 C. sugar
1 t. pure vanilla extract
4 large eggs
Preheat oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour, shaking out excess. Set aside.
Place the cake mix, orange juice, oil, sugar, vanilla and eggs in a large mixing bowl. Blend on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended.
Pour batter into prepared pan and place on middle rack of oven. Bake until cake is golden brown and starts to pull away from the sides of the pan, 45 to 50 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack to cool completely.
Glaze
1 C. confectioners’ sugar, sifted
3 T. fresh orange juice
1 t. fresh grated orange zest
For glaze, combine the sugar, juice and zest in a small bowl and stir until smooth. Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides. Let the glaze set a few minutes before slicing.
Makes 16 servings.
1 package yellow cake mix, with pudding
1 C. fresh orange juice
1/2 C. vegetable oil
1/4 C. sugar
1 t. pure vanilla extract
4 large eggs
Preheat oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour, shaking out excess. Set aside.
Place the cake mix, orange juice, oil, sugar, vanilla and eggs in a large mixing bowl. Blend on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended.
Pour batter into prepared pan and place on middle rack of oven. Bake until cake is golden brown and starts to pull away from the sides of the pan, 45 to 50 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack to cool completely.
Glaze
1 C. confectioners’ sugar, sifted
3 T. fresh orange juice
1 t. fresh grated orange zest
For glaze, combine the sugar, juice and zest in a small bowl and stir until smooth. Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides. Let the glaze set a few minutes before slicing.
Makes 16 servings.
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