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Island Orange Cake




Source of Recipe


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Recipe Link: http://recipecircus.com/recipes/CookingMonster/

List of Ingredients




1/2 cup Fleischmann's® Original Stick
1/4 cup granulated sugar
10 ounces packaged tropical fruit mix
1/2 cup dark rum
1 1/4 cups water
1/2 cup chopped pecans or walnuts, toasted
1 18.5-ounce package yellow cake mix
1 3-ounce package instant vanilla pudding mix
4 large eggs
1/2 cup Wesson® Pure Vegetable Oil
1 tablespoon grated orange peel
1 cup powdered sugar, (optional)
2 teaspoons milk, (optional)


Recipe



Preheat oven to 350°F.
Generously grease 12 mini-Bundt pan cups (or 6 mini-loaf pans 5 3/4-inch x 3 1/4-inch).
Place a small saucepan over medium heat. Add the Fleischmann's and sugar and stir until melted. Add fruit mix, rum, and 1/4 cup of the water. Bring to a boil, reduce heat and simmer 2 to 3 minutes or until syrup consistency, stirring frequently. Drain fruit mixture, reserving syrup. Mix drained fruit mixture with nuts and place equal amounts in each pan. Press gently to cover bottoms of pans.
In a large mixing bowl, combine cake mix, pudding mix, remaining 1 cup water, eggs, oil, and orange peel. Using an electric mixer on low speed, beat 30 seconds. Increase to medium speed and beat 2 minutes. Spoon batter in pans over drained fruit mixture. Bake 15 to 20 minutes for mini-Bundt pans (25 to 30 minutes for loaf pans), until toothpick inserted in center of cake comes out clean.
Cool in pan 2 minutes. Run thin knife around edges of cakes. Turn out onto wire rack.
Prick top of cakes with toothpick. Reheat glaze and brush over tops and sides of cakes. Cool.
If desired, in a small bowl, combine powdered sugar with 1-2 tablespoons milk to make icing. Drizzle over all.
* NOTE: May substitute rum with 1/2 cup water and 11/2 teaspoons rum extract, if desired.