 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This cake was published in the very first edition of the magazine Southern Lady . It was created as a tribute to the magazine by a lady in Atlanta known as the Cake Lady . She is truly talented! This is my most favorite cake and the one that's most often requested at my house. I have been making this cake for years and I follow the recipe exactly as it's written. I have never in all those years had this cake turn out soggy. True, it is a MOIST cake, but if made as written, should not be soggy. Ingredients:
18 1/4 ounces orange cake mix |
1/3 cup sugar |
2 tablespoons all-purpose flour |
1 cup sour cream |
2/3 cup vegetable oil |
1/2 teaspoon orange extract |
4 eggs |
1 (11 ounce) can mandarin oranges, drained |
2 tablespoons orange juice |
1 cup confectioners' sugar |
Directions:
1. Grease and flour a tube cake pan.
2. Combine the cake mix, sugar and flour in a large bowl.
3. Add the sour cream, the oil and orange extract.
4. Mix at low speed with a mixer.
5. Add the eggs, one at a time.
6. Increase the speed to medium and beat for 2 minutes.
7. Add in the mandarin oranges and mix until all ingredients are well combined.
8. Pour the batter into the prepared pan.
9. Bake at 350°F for 45-50 minutes or until a knife inserted in the cake comes out clean.
10. Let the cake cool in the pan for 15 minutes.
11. Combine the orange juice and confectioners sugar well.
12. Drizzle over the cake.
|
|