ORANGE CRUSH POUND CAKE
List of Ingredients
- 1 1/2 CUPS BUTTER OR MARGARINE, AT ROOM TEMPERATURE
- 3 CUPS SUGAR
- 5 EGGS, AT ROOM TEMPERATURE
- 3 CUPS FLOUR
- 1 TEASPOON LEMON EXTRACT
- 1 TEASPOON VANILLA
- 3/4 CUPS ORANGE CRUSH DRINK
- ******************************************************************************
- GLAZE:
- 1 TEASPOON ALMOND EXTRACT
- 1/2 CUP SUGAR
- 1/3 CUP WATER
Instructions
- PREHEAT OVEN TO 325°. GREASE WELL AND FLOUR A 10" TUBE PAN.
- CREAM SUGAR AND BUTTER OR MARGARINE UNTIL LIGHT AND FLUFFY. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD FLOUR. BEAT IN THE LEMON AND VANILLA EXTRACTS AND ORANGE CRUSH DRINK.
- POUR BATTER INTO PREPARED TUBE PAN AND BAKE FOR 1 HOUR TO 1 1/4 HOURS. OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN ABOUT 20 MINUTES BEFORE TURNING OUT ONTO WIRE RACK. COOL COMPLETELY. POUR GLAZE OVER COOLED CAKE.
- GLASE: IN A SMALL SAUCE PAN, OVER MEDIUM HEAT, COMBINE ALMOND EXTRACT, SUGAR AND WATER AND BRING TO A BOIL. COOL SLIGHTLY.
|
Â
Â
Â
|