| I make mine with a boxed Lemon cake mix. Bake the cake in the bundt
pan, let cool, then carefully cut the top off, cut a tunnel in the cake
and fill with lemon pudding/pie filling, place top back on the cake and
pour some more of the lemon pudding/pie filling over the top. I do
this with a lot of the cakes I make and everyone always loves them.
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| re: .3
From the December, 1990 Good Housekeeping magazine:
OH-SO-GOOD ORANGE CAKE
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2 large oranges
1 1/2 cups margarine or butter (3 sticks), softened
1 TBS orange extract
Sugar
5 large eggs
1 8-oz. container plain low-fat yogurt
3 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
About 3 hours before serving or early in day:
Finely grate peel from 1 orange; set aside. With vegetable peeler, shave peel
from second orange into long strips; wrap orange peel in plastic wrap and
reserve for garnish. Squeeze 1/2 cup orange juice from oranges. Refrigerate
any remaining orange to use another day.
Preheat oven to 325 degrees. Grease and flour 10-inch Bundt pan. In large
bowl, with mixer at low speed, beat grated orange peel, margarine or butter,
orange extract, and 2 1/4 cups sugar just until blended. Increase speed to
high; beat until light and fluffy. Reduce speed to low; add eggs; beat until
just blended. Increase speed to high; beat 3 minutes, occasionally scraping
bowl. Reduce speed to low; beat in yogurt, then remaining ingredients just
until batter is smooth and well blended.
Spoon batter into pan. Bake 1 hour or until toothpick inserted in center of
cake comes out clean.
Shortly before cake is finished baking, in 1-quart saucepan over high heat,
heat reserved orange juice and 1/2 cup sugar to boiling. Reduce heat to
medium; cook 4-5 minutes until syrup is reduced to 1/2 cup; remove from heat.
Cut reserved orange peel into matchstick-thin strips.
Cool cake in pan on wire rack 5 minutes; remove from pan. With pastry brush,
brush all but 1 TBS orange syrup over cake. Stir orange peel into remaining
syrup until coated; spoon over cake. Cool cake completely on rack. Makes 16
servings.
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