1 pkg. yellow cake mix with pudding 1 c. fresh orange juice (from about 5 medium oranges) or from the carton 1/2 c. vegetable oil 1/4 c. granulated sugar 1 t. pure vanilla extract 4 lg. eggs
Glaze: 1 c. confectioners' sugar 3 T. fresh orange juice (from about 1 medium orange) 1 t. fresh grated orange zest (from about 1 medium orange)
Place the cake mix, orange juice, oil, sugar, vanilla, and eggs in a large mixing bowl. Blend until the batter is thick and well blended. Pour the batter into a greased 12" bundt pan. Bake at 350 for 45-47 minutes. Set on a wire rack to cool for 20 minutes. Run a sharp knife around the edge then flip onto a wire rack to cool for 30 minutes.
Prepare the glaze. Combine the confectioners' sugar, fresh orange juice, and orange zest in a small bowl and stir with a wooden spoon until smooth.
Place the cake on a serving platter and pour glaze over the cake letting it drizzle down the sides and the center. Let the glaze set for a few minutes before cutting.
Fresh Orange Cake
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1 c. fresh orange juice (from about 5 medium oranges) or from the carton
1/2 c. vegetable oil
1/4 c. granulated sugar
1 t. pure vanilla extract
4 lg. eggs
Glaze:
1 c. confectioners' sugar
3 T. fresh orange juice (from about 1 medium orange)
1 t. fresh grated orange zest (from about 1 medium orange)
Place the cake mix, orange juice, oil, sugar, vanilla, and eggs in a large mixing bowl. Blend until the batter is thick and well blended. Pour the batter into a greased 12" bundt pan. Bake at 350 for 45-47 minutes. Set on a wire rack to cool for 20 minutes. Run a sharp knife around the edge then flip onto a wire rack to cool for 30 minutes.
Prepare the glaze. Combine the confectioners' sugar, fresh orange juice, and orange zest in a small bowl and stir with a wooden spoon until smooth.
Place the cake on a serving platter and pour glaze over the cake letting it drizzle down the sides and the center. Let the glaze set for a few minutes before cutting.