Recipe courtesy of Martina McBride
County Fair Orange Cake
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- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 273
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 3 g
- Cholesterol
- 54 mg
- Sodium
- 305 mg
- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 273
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 3 g
- Cholesterol
- 54 mg
- Sodium
- 305 mg
Ingredients
Orange Glaze:
Directions
- Preheat the oven to 350 degrees F. Spray a 10-inch Bundt pan with nonstick cooking spray and lightly dust with all-purpose flour.
- Stir the cake and pudding mixes in a large bowl. Add the orange juice, oil, eggs and zest; beat on low with a mixer at low speed to combine. Scrape down sides. Beat at medium for 4 minutes.
- Pour the batter into the prepared pan. Bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Transfer to a platter and poke holes all over with a skewer. Pour warm Orange Glaze over the cake. Garnish with more orange zest for serving.
- For the Orange Glaze: Cook the sugar, orange juice, and butter in a saucepan over medium, stirring, until the butter is melted. Cook 2 more minutes and remove from the heat; stir in the orange zest.
- Tip: You can also make this in 2 (9-x-5-inch) loaf pans. Bake for the same amount of time.
