"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Orange Bundt Cake Recipe

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This recipe for Orange Bundt Cake, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable oil spray, greasing pans
Flour for dusting pans
1 package yellow cake mix, with pudding
1 cup fresh orange juice, 5 oranges
1/2 cup vegetable oil
1/4 cup sugar
1 teaspoon vanilla extract
4 large eggs

GLAZE:
3 TBS orange juice
1 teaspoon fresh grated orange

1 c confectioner's sugar, sifted

Directions:
Directions:
Place rack in center of oven and preheat to 350 degrees. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set pan aside. Place cake mix, orange juice, oil, sugar, vanilla, and eggs in large mixing bowl. Blend with electric mixer on low for 1 minute. Scrape down sides of bowl. Increase mixer speed to medium and beat for 2 minutes more. Batter should look thick and well blended. Pour batter into the prepared pan and place in oven. Bake until golden brown and just starts to pull away from the sides of pan, bout 45 minutes. Remove pan from oven to wire rack to cool for 20 minutes. Run knife around edge of cake and invert it onto a rack to cool completely, about 30 minutes more. Meanwhile, prepare the glaze. Combine the confectioner's sugar, fresh orange juice, and grated orange peel in a small bowl and stir with wooden spoon until smooth. Place cake on serving platter and pour glaze over top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before serving.

 

 

 

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