Fresh Orange Cake* 1 package yellow cake mix
* 1 cup fresh orange juice--not from concentrate
* 1/2 cup vegetable oil
* 1/4 cup granulated sugar
* 1 teaspoon pure vanilla extract
* 4 large eggs
1. Preheat oven to 350 degrees. Lightly mist a Bundt pan with vegetable oil spray, (I have also put this batter is normal 9 inch round cake pans) then lightly flour.
2. Mix all ingredients until well blended, then increase mixer speed and beat for 2 minutes more. Batter should look thick and well blended. Pour into prepared pan(s).
3. Bake for 45 to 47 minutes or until golden brown and the cake starts to pull away from the side of the pan. (around 30 minutes for the 9 inch cake rounds). Let cool for 20 minutes, run a knife along the edge before removing and then allow to cool completely.
Glaze:
* 1 cup powdered sugar
* 3 tablespoons fresh orange juice
* 1 teaspoon fresh grated orange zest (optional, but makes it very pretty)
Mix until smooth then drizzle over the cooled cake.
From the Cake Mix Doctor by Anne Byrn, page 81
* 1 cup fresh orange juice--not from concentrate
* 1/2 cup vegetable oil
* 1/4 cup granulated sugar
* 1 teaspoon pure vanilla extract
* 4 large eggs
1. Preheat oven to 350 degrees. Lightly mist a Bundt pan with vegetable oil spray, (I have also put this batter is normal 9 inch round cake pans) then lightly flour.
2. Mix all ingredients until well blended, then increase mixer speed and beat for 2 minutes more. Batter should look thick and well blended. Pour into prepared pan(s).
3. Bake for 45 to 47 minutes or until golden brown and the cake starts to pull away from the side of the pan. (around 30 minutes for the 9 inch cake rounds). Let cool for 20 minutes, run a knife along the edge before removing and then allow to cool completely.
Glaze:
* 1 cup powdered sugar
* 3 tablespoons fresh orange juice
* 1 teaspoon fresh grated orange zest (optional, but makes it very pretty)
Mix until smooth then drizzle over the cooled cake.
From the Cake Mix Doctor by Anne Byrn, page 81
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