We had a busy weekend. Jessica’s baptism was yesterday and we had a lot of family in town. There will be a bunch of posts related to the baptism and this first one involves the Orange Bundt Cake I baked for the brunch/lunch we held after the baptism.
It is a very moist delicious cake that I like to make when I buy orange juice, because I have a tendency of forgetting about it being in the fridge. This is the kind of cake that Sandra Lee would call semi-homemade.
Orange Bundt Cake
Source: James’ mother
- 1 18-oz. package orange cake mix
- 1 3.4-oz. box instant vanilla pudding
- 1/3 cup vegetable oil
- 1 cup orange juice
- 1 tablespoon orange zest
- 4 eggs
- 1 cup confectioner’s sugar
- 1 teaspoon orange zest
- 1-2 tablespoons orange juice
Preheat oven to 350°F. Oil and flour Bundt pan.
In a large bowl, blend all cake ingredients at low speed until moistened. Beat at medium speed for 2 minutes. Pour batter into prepared Bundt pan and bake at 350°F for 38 to 43 minutes, or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
For the glaze, mix confectioner’s sugar and orange zest; add enough orange juice to make it thin enough to spread. Drizzle over cake.
Yield: 12-15 servings