In a sea of desserts this cake is often overlooked. It’s simple unadorned appearance doesn’t do this cake justice. Just one bite and you will be coming back for a second and third piece. It’s an extremely moist, tangy, delectable cake with a to die for glaze that gives it an amazing orange tanginess with a sweet crunch along the edges. Just thinking about this amazing cake is making my mouth water!
It couldn’t be easier to make. It calls for a package of yellow cake mix as the base, but with a few simple additions it becomes an extraordinarily delicious confection.
You really must give this delectable confection a try.
Start by combining the cake mix with the dry pudding mix in a large mixing bowl.
In another bowl whisk together the orange juice, vegetable oil, eggs, Cointreau and orange extract.
Create a well in the center of the dry ingredients and add the wet ingredients to the dry ingredients. Using the whisk attachment on the mixer, mix on medium high speed for 4 minutes. Batter will become light and fluffy.
Scrape batter into a greased bundt pan and bake in a 325 degree oven for 50-60 minutes. Cake is done when a toothpick inserted in the middle comes out clean.
Allow cake to cool in the pan while you prepare the glaze.
Heat orange juice, sugar, Cointreau and butter in a small saucepan over medium heat for two minutes. Once the glaze begins to bubble, remove from heat and stir in 1 teaspoon orange extract.
Carefully pull the cake away from along the edges of the bundt pan with one hand and slowly pour the glaze along the edges, into the gap between the edge of the cake and the pan, allowing the glaze to trickle down the edges of the cake. Continue slowly pouring the glaze all the way around the cake until all the glaze has been used.
Allow cake to soak up the glaze for 10 minutes. Once all the glaze has been soaked up into the cake, turn out onto a cake plate to cool completely.
Outstanding Orange Cake
For the cake:
- 1 (18.25 ounce) package yellow cake mix
- 1 (3 ounce) package instant lemon pudding mix
- 1/2 cup orange juice
- 1/4 cup Cointreau
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon orange extract
For the glaze:
- 1/3 cup orange juice
- 1 tablespoon Cointreau
- 2/3 cup white sugar
- 1/4 cup butter
- 1 teaspoon orange extract
Grease a 10 inch Bundt pan with nonstick cooking spray.
Preheat oven to 325 degrees F.
In a large bowl, stir together cake and pudding mixes.
In another bowl combine the orange juice, oil, eggs, Cointreau and 1 teaspoon orange extract.
Make a well in the center of the dry ingredients and pour in wet ingredients.
Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared bundt pan.
Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes.
While cake is cooling, heat orange juice, sugar, Cointreau and butter in a saucepan over medium heat for two minutes until mixture bubbles. Remove from heat and stir in 1 teaspoon orange extract.
Drizzle over cake, pulling cake away from sides of the pan to allow glaze to trickle down the sides of the cake.
Allow cake to soak up the glaze for 10 minutes. When all the glaze has been soaked up into the cake, turn out onto a cake plate to cool completely.
