Fresh Orange Cake

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Susan Recipe Card2

Fresh Orange Cake

 

(From the Kitchen of Highland Lakes MOM, Susan Pockstaller, who served this refreshing cake at our Spring Supper Club Gathering in April 2013.)

 

Cake:

Vegetable oil spray for misting the pan

Flour for dusting the pan

1 package (18.25 ounces) yellow cake mix with pudding

1 cup fresh orange juice (from about 5 medium oranges)or from the carton

½ cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower

¼ cup granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

 

Glaze:

1 cup confectioners’ sugar, sifted

3 tablespoons fresh orange juice (from about 1 medium orange)

1 teaspoon fresh grated orange zest (from about 1 medium orange)

 

  1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a

12 –cup Bundt pan with vegetable oil spray, then dust with flour.
Shake out the excess flour.  Set the pan aside.

 

  1. Place the cake mix, orange juice, oil, sugar, vanilla and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes longer, scraping the sides down again if needed.  The batter should look thick and well blended.  Pour the batter into the prepared pan and place it in the oven.

 

  1. Bake the café until it is golden brown and just starts to pull away from the sides of the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.  Run a long sharp knife around the edge of the pan and invert it onto a rack to cool completely, 30 minutes more.

 

  1. Meanwhile, 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.

 

  1. Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.

 

* Store this cake under a glass dome or covered in plastic wrap at room temperature for up to 1 week.  Or freeze it, wrapped in aluminum foil, for up to 6 months.  Thaw the cake overnight on the counter before serving.

 

Serves 16.