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Easy
Rum Orange Cake Recipe
Makes one 10-inch Bundt cake
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup fresh orange juice,
about 2 medium oranges 1/2 cup vegetable oil 4 eggs,
room temperature
1 teaspoon lemon extract
Rum
Glaze
1/3 cup fresh orange juice,
about 1/2 orange
2/3 cup white sugar
1/4 cup butter
3-4 tablespoons
dark rum
Confectioners'
sugar, for sprinkling Grease a
10-inch Bundt pan. Preheat oven to 325 F
In a large bowl, stir together cake mix and pudding mix.
Add 3/4 cup orange juice, oil, eggs and lemon extract. Beat
on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed.
Pour batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10
minutes, then turn out onto a wire rack and cool completely.
Rum
Glaze:
In a saucepan over medium heat, cook 1/3 cup orange juice, sugar,
butter and rum for two minutes. Drizzle over cake.
Sprinkle cake
with confectioner sugar just before serving. Delicious with fresh berries
and whipped cream
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