"After dinner sit a while, and after supper walk a mile."--English Saying

ORANGE SWIRL CAKE Recipe

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This recipe for ORANGE SWIRL CAKE, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy & Leo Schaub
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 PACKAGE SUPERMOIST YELLOW CAKE MIX
1 PACKAGE (4 SERVING SIZE) ORANGE-FLAVORED GELATIN
1/2 TSP ORANGE EXTRACT
POWDERED SUGAR

Directions:
Directions:
Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Prepare cake mix as directed on package. Remove 1 1/2 cups of the batter and set aside. Pour remaining batter into pan. Stir gelatin (dry) and extract into the 1 1/2 cups batter. Drop orange batter by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batter with knife in S-shaped curves in one continuous motion for swirled effect. Bake 42 to 47 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn upside down onto heatproof serving plate; remove pan. Cool cake completely. Sprinkle with powdered sugar.

High Altitude (3500-6500 ft): Follow high altitude directions on package to prepare batter. Stir in 1/4 cups all-purpose flour, the gelatin (dry) and extract into the 1 1/2 cups batter. Bake 47-52 min.

Personal Notes:
Personal Notes:
My grandkids just love this cake! It is so moist!

 

 

 

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