Orange Pound Cake
Published: June 1, 2012
If you like a cake that’s moist, easy to make and a real departure from chocolate or vanilla, this one is for you. You can slice the cake into individual portions and wrap them in wax paper before you pack them in your picnic basket. Makes 8 servings.
Food styling and photo by John & Tanya Bäck
1 3-ounce package orange gelatin
¾ cup boiling water
1 package yellow cake mix
¾ cup oil
3 teaspoons orange extract
½ teaspoon almond extract
¼ teaspoon grated orange zest
Grease a tube or bundt pan. Dissolve orange gelatin in boiling water; cool. Add cake mix and beat until batter is smooth.
Add one egg at a time, beating well after each addition. Slowly add oil. Fold in extracts and zest. Bake at 350ºF for 50 minutes.
2 teaspoons butter, softened
2 cups confectioners sugar
½ cup warm water
8 ounces frozen orange juice concentrate, room temperature
Combine butter and sugar; whisk together until smooth. Keep whisking and add water and orange juice. Use a chopstick or other implement to poke holes in the top of the cake. Pour mixture over the warm cake in the pan. Let cake cool completely before removing from pan, as cake is very moist and will break easily if not handled carefully.
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