Orange Juice Cake
May 11, 2022 2:08:32 GMT -5
Post by maybetoday on May 11, 2022 2:08:32 GMT -5
ORANGE JUICE BUNDT CAKE
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
1 box yellow cake mix, any brand
6 large eggs
¾ cup orange juice
¾ cup oil
3.4 ounce box instant lemon pudding mix
ORANGE SYRUP
2 cups confectioners sugar (sifted before measuring)
4 Tbs unsalted butter melted
½ cup orange juice
Instructions
Preheat the oven to 350°F. Generously grease a bundt pan with solid vegetable shortening and flour or baking spray.
Add cake mix, eggs, ¾ cup orange juice, ¾ cup oil, and lemon pudding mix to mixing bowl.
Mix on medium for 2 minutes, stop the mixer, and scrape the sides and bottom. Beat again for a few seconds.
Pour the batter into your prepared bundt pan.
Bake on the middle rack of the oven for 40 to 45 minutes.
Test for doneness with a wooden pick or cake tester. The cake is done when no crumbs or dry crumbs remain on the pick once inserted into the center of the cake.
Remove from the oven and place the cake on a wire rack to cool.
Make the glaze:
Combine the sifted confectioners sugar and remaining orange juice.
With a skewer, poke holes in the cake. Pour the glaze over the still hot cake, reserving about 1/2 cup.
Allow the cake to cool and absorb the glaze for about 20 minutes.
Use a butter knife and gently go around the cake. Turn it out onto a platter and pour the reserved glaze over the top.
Allow the cake to cool completely before covering. The cake is ready to serve, although it's better after 12 to 24 hours.
Store your cake covered, preferably in the refridgerator for 5 to 6 days.
Serve as is, or with whipped cream or vanilla ice cream.
link
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
1 box yellow cake mix, any brand
6 large eggs
¾ cup orange juice
¾ cup oil
3.4 ounce box instant lemon pudding mix
ORANGE SYRUP
2 cups confectioners sugar (sifted before measuring)
4 Tbs unsalted butter melted
½ cup orange juice
Instructions
Preheat the oven to 350°F. Generously grease a bundt pan with solid vegetable shortening and flour or baking spray.
Add cake mix, eggs, ¾ cup orange juice, ¾ cup oil, and lemon pudding mix to mixing bowl.
Mix on medium for 2 minutes, stop the mixer, and scrape the sides and bottom. Beat again for a few seconds.
Pour the batter into your prepared bundt pan.
Bake on the middle rack of the oven for 40 to 45 minutes.
Test for doneness with a wooden pick or cake tester. The cake is done when no crumbs or dry crumbs remain on the pick once inserted into the center of the cake.
Remove from the oven and place the cake on a wire rack to cool.
Make the glaze:
Combine the sifted confectioners sugar and remaining orange juice.
With a skewer, poke holes in the cake. Pour the glaze over the still hot cake, reserving about 1/2 cup.
Allow the cake to cool and absorb the glaze for about 20 minutes.
Use a butter knife and gently go around the cake. Turn it out onto a platter and pour the reserved glaze over the top.
Allow the cake to cool completely before covering. The cake is ready to serve, although it's better after 12 to 24 hours.
Store your cake covered, preferably in the refridgerator for 5 to 6 days.
Serve as is, or with whipped cream or vanilla ice cream.
link
