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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I made a dozen of these once for an outdoor wedding. They put flowers in the middle of the cakes and used them as a centerpiece on the tables Ingredients:
21/4c all-purpose flour |
2c sugar |
11/2tsp baking powder |
1/2tsp baking soda |
6oz soft butter |
3/4c canola oil |
11/2t minced lemon zest |
1t vanilla |
3/4c strained fresh orange juice |
5 large eggs |
syrup/glaze |
1/2c frozen oj concentrate, thawed |
1t melted butter |
2t dark rum |
1c icing sugar, divided |
Directions:
1. Sift flour, sugar, baking powder and baking soda into a bowl. Add butter and mix on low speed until crumbs form.
2. On medium speed slowly mix in the oil, lemon zest, vanill and orange juice. Whip in eggs one at a time and then increase speed to high and whip until light, about 3 minutes.
3. Pour batter into a greased and floured 10'' tube pan.
4. Bake at 350F for 45-50mins.
5. SYRUP/GLAZE
6. Whisk together orange juice concentrate, butter, rum and 1/2cup icing sugar. While still warm and in the cake pan; poke holes in the cake and pour 1/3cup of syrup over cake and let stand until cool.
7. Remove from pan. When ready nto serve, whisk remaining 1/2cup icing sugar into remaining syrup. Pour over cake.
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