ORANGE CRUSH POUND CAKE
Source of Recipe
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List of Ingredients
- 1 1/2 CUPS BUTTER OR MARGARINE ,SOFTENED
- 3 CUPS SUGAR
- 5 EGGS
- 3 CUPS ALL PURPOSE FLOUR
- 1 TSP. LEMON EXTRACT
- 1 TEASPOON VANILLA EXTRACT
- 3/4 CUP ORANGE CRUSH CARBONATED BEVERAGE
- GLAZE;
- 1 TEASPOON ORANGE EXTRACT
- 1/2 CUP SUGAR
- 1/3 CUP WATER
Instructions
- PREHEAT OVEN TO 325 DEGREES.GREASE AND FLOUR A 10 INCH TUBE PAN.
- CREAM SUGAR AND BUTTER UNTIL LIGHT AND FLUFFY
- ADD EGGS,ONE AT A TIME, BEATING AFTER EACH ADDITION.
- ADD FLOUR AND BEAT IN ORANGE AND VANILLA EXTRACTS.
- ADD ORANGE CRUSH AND MIX WELL.
- POUR BATTER INTO PREPARED PAN AND BAKE FOR 1 - 1 1/4 HOURS, OR UNTIL A TOOTHPICK INSERTED IN CENTER OF CAKE COMES OUT CLEAN
- COOL IN PAN FOR ABOUT 20 MINUTES, THEN TRANSFER TO WIRE RACK AND COOL COMPLETELY.
- POUR GLAZE OVER COOLED CAKE
- GLAZE; IN SMALL SAUCE PAN, OVER MEDIUM HEAT, COMBINE ORANGE EXTRACT, SUGAR AND WATER. BRING TO A BOIL.
- REDUCE HEAT AND COOK UNTIL SUGAR DISSOLVES COMPLETELY
- REMOVE FROM HEAT, COOL SLIGHTLY,TRANSFER CAKE TO SERVING PLATE. POUR GLAZE OVER CAKE SLOWLY
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