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    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


    1. PREHEAT OVEN TO 325°. GREASE WELL AND FLOUR A 10" TUBE PAN.
    2. 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.
    3. 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.
    4. GLASE: IN A SMALL SAUCE PAN, OVER MEDIUM HEAT, COMBINE ALMOND EXTRACT, SUGAR AND WATER AND BRING TO A BOIL. COOL SLIGHTLY.


 

 

 


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