Orange Juice Cake
Our tradition for celebrating birthdays is that each person picks a birthday meal (whether it be a restaurant meal or a home-cooked meal) and a birthday dessert. We celebrated our oldest daughter’s birthday this month, and she chose homemade pizza, orange juice cake, and homemade ice cream. This recipe originated from Miss Dorothy, a precious little lady that’s been cooking for years. EVERYTHING she cooks is delicious, and she willingly shares her recipes for all to enjoy. I’ve made this cake many, many times, and it has been a part of most camping trip we’ve ever made. It is moist and keeps very well despite the outside temperature. It doesn’t have to be refrigerated and only gets better the longer you keep it…or so I’ve heard. It has never lasted long enough for me to experience that first hand, it’s just too darn good! This cake is baked in a bundt pan and a warm buttery glazed is poured over it as soon as it comes out of the oven so it can soak down and around the cake. Yum, yum, YUM!
Ingredients for Cake:
1 box Orange Supreme cake mix
1 (3 oz.) box instant vanilla pudding (not prepared, just the dry mix)
4 eggs
1/2 cup oil
1 cup orange juice
1 cup chopped pecans (these are optional, sometimes I use them, sometimes not)
Ingredients for Glaze:
1 cup granulated sugar
1 stick butter (not margarine)
1/4 cup orange juice
Directions:
Preheat oven to 350 degrees. In the bowl of a stand mixer, combine the cake mix, dry pudding mix, eggs, oil, and orange juice.
Beat on high for a couple of minutes til light and fully combined.
Grease a bundt pan, and be sure to sprinkle with flour to coat the greased surface. This will help the cake to release from the pan once it’s baked. If you want to use the chopped pecans, sprinkle them into the greased and floured pan. Pour the batter into the pan, distributing it evenly around the circle of the pan.
Bake at 350 degrees for about 30-35 minutes, or until done.
When the cake is almost finished baking, combine 1 cup sugar, 1 stick butter (not margarine) and 1/4 cup orange juice in a small saucepan.
Heat these ingredients together and stir. Bring to a boil and allow to boil for two minutes.
As soon as cake is removed from the oven, drizzle the warm glaze all over the surface of the hot cake.
I use a butter knife to gently lift the edges of the cake back away from the pan so that the glaze will run down the sides.
Allow the cake to rest in the pan for at least 30 minutes so that the glaze can soak in. Place a cake plate on the bundt pan and flip the cake over.
It’ll be fully glazed and ready to eat! Store at room temperature in a plastic cake container.
