Nexis said...

> I was taking Mom shopping and we found some terrific looking CaraCara
> oranges...big and heavy...so I bought about a dozen. Wow..they are so
> good this year! If you haven't had them, they are delicious...pink
> flesh, sweet, and juicy.
>
> I'm thinking- I have to make a cake for a birthday tomorrow- so why not
> use the oranges? I'll use them in both the batter and the icing. Can't
> wait!
>
> kimberly
> --
> http://eating-sandiego.blogspot.com


kimberly,

Tried and true...

Orange Bundt Cake


1 (18.25-ounce) package yellow cake mix
1 (3.9-ounce) package instant lemon pudding
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup sugar
1/4 cup butter

1. Preheat oven to 325*F (160* C). Grease one bundt pan and set
aside.
2. In large bowl beat together cake mix, pudding mix, 3/4 cup orange
juice, oil, eggs, and lemon extract for 3 minutes. Pour batter into
prepared bundt pan.
3. Bake for 50 to 60 minutes, or until tested done. Cool for 15
minutes and remove from pan.
4. In small saucepan combine 1/3 cup orange juice, sugar, and
butter. Bring to boil, reduce heat and cook for two minutes.
5. Drizzle hot icing over warm cake.

Makes 1 bundt cake.

[Tip: soak a folded towel in cold water in the kitchen sink then
quickly set the bundt pan bottom in it, then after the chill, invert it
onto a plate to release the cake,]

Best,

Andy