Fresh Orange Cake

By carvalhohm

Ingredients

• Glaze:
• Flour for dusting the pan
• 1 package (18.25 ounces) yellow cake mix with pudding ...(or without pudding)
• 1 cup fresh orange juice (from about 5 medium oranges) or from the carton (I prefer the fresh juice)
• 1/2 cup vegetable oil
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 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)

Details

Adapted from community.qvc.com

Preparation

Step 1

Place rack in center of oven and preheat oven to 350 degrees. Lightly mist 12-cup Bundt pan with vegetable oil spray, 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 speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping sides down again if needed. Batter should look thick and well blended.

Pour batter into prepared pan and place in oven. Bake cake until golden born and just starts to pull away from sides of pan, 45-47 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run long sharp knife around edge of cake and invert it onto rack to cool completely, 30 minutes more.

Glaze:
Combine confectioners' sugar, fresh orange juice and orange zest in small bowl and stir with wooden spoon until smooth. Place cake on serving platter and pour glaze on top, letting it drizzle down sides and into center. Let glaze set for few minutes before slicing. (I like lots of glaze so I sometimes double `glaze recipe...yum!)