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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. |
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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.
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