I always associate oranges with the winter holidays. As a child I usually found a beautiful orange in my Christmas stocking, along with some walnuts. Why Santa thought this combination was appropriate, I do not know, but some traditions die hard. I’d like to share an easy recipe for Orange Pound Cake with you all. Try it this holiday season–it is the perfect thing to have with a steaming cup of tea or coffee.
Mandarin Orange Pound Cake
1 package Yellow Cake Mix
1 3oz package Instant Lemon Pudding Mix
3/4 cup orange juice
1/4 cup vegetable oil
1/4 cup Marisolio Mandarin Orange Olive Oil
Glaze: 1/3 C. orange juice, 2/3 C. white sugar, 1/4 C . softened butter.
- Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, and eggs. 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.
- In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.