FRESH ORANGE CAKE
This is a combination of two recipes that I've found online through the years. The initial recipe I had called for using a boxed cake mix but I would prefer a made from scratch cake so I pulled a couple of other recipes and came up with this one that combines them all. This just gives you a sunny orange cake with a wonderful glaze - so nice and light on a summery day.
Provided by HokiesMom
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and lightly spray or grease a 12-cup Bundt style pan.
- In a mixing bowl, sift together the cake flour, baking powder, salt, sugar and the non-fat dry milk. (This is your cake mix base. If you want to use a prepared box mix then skip this step and these ingredients and just place the mix in a large mixing bowl.).
- Add to these dry ingredients, the orange juice, canola oil, vanilla and eggs.
- On low speed mix the ingredients for about 1 minute until everything is incorporated and then raise the speed to medium and continue beating for 2 to 2 1/2 minutes more (your batter should be smooth and thick).
- Pour the batter into the prepared pan and bake for approximately 45-50 minutes
- Remove pan from oven and let stand on a wire rack for 20-25 minutes to allow the cake to cool before inverting it on a cake rack to cool completely (approximately 30 minutes more).
- While cake is near finished cooling, prepare the glaze by mixing together the sifted confectioners' sugar, orange juice and orange zest until smooth.
- Place the cake on a serving plate and drizzle the glaze over the top of the cake so it runs down all around the outside of the cake and a bit inside. Let the glaze set up at least 10 minutes before slicing to serve.
Nutrition Facts : Calories 192.4, Fat 8.2, SaturatedFat 0.9, Cholesterol 47.2, Sodium 179.3, Carbohydrate 25.1, Fiber 0.3, Sugar 10.9, Protein 4.5
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