Post by bean on Mar 10, 2007 15:54:58 GMT -5
Orange Glow Bundt Cake
1 18.25 ounce package moist yellow cake
1 tablespoon grated orange peel
1 cup orange juice
1/4 cup granulated sugar
1 tablespoon TABASCO brand Pepper Sauce
1 3/4 cups confectioners sugar
Garnish
Dried cranberries or cherries
Mint leaves
Grated orange peel
Preheat oven to 375°F. Grease a 12 cup Bundt pan. Prepare cake mix according to package directions, adding grated orange peel to batter. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean.
Meanwhile, in a 1-quart saucepan over medium heat, heat orange juice, granulated sugar, and TABASCO® Pepper Sauce to boiling. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orang e juice mixture.
Remove cake from oven. With wooden skewer, poke holes in cake in equal places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake into wire rack to cool completely.
In small bowl combine reserved 1/4 cup orange juice mixture and confectioner's sugar until smooth. Place cake on platter, spoon glaze over top of cake. Garnish with clusters of dried cranberries, mint leaves and grated orange peel.
1 18.25 ounce package moist yellow cake
1 tablespoon grated orange peel
1 cup orange juice
1/4 cup granulated sugar
1 tablespoon TABASCO brand Pepper Sauce
1 3/4 cups confectioners sugar
Garnish
Dried cranberries or cherries
Mint leaves
Grated orange peel
Preheat oven to 375°F. Grease a 12 cup Bundt pan. Prepare cake mix according to package directions, adding grated orange peel to batter. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean.
Meanwhile, in a 1-quart saucepan over medium heat, heat orange juice, granulated sugar, and TABASCO® Pepper Sauce to boiling. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orang e juice mixture.
Remove cake from oven. With wooden skewer, poke holes in cake in equal places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake into wire rack to cool completely.
In small bowl combine reserved 1/4 cup orange juice mixture and confectioner's sugar until smooth. Place cake on platter, spoon glaze over top of cake. Garnish with clusters of dried cranberries, mint leaves and grated orange peel.