Post by April B. on Apr 13, 2004 10:51:06 GMT -6
Fresh Orange Cake
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.
Makes 16 servings.
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.
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.
Makes 16 servings.
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.