Happy 2021!!!
We all were waiting (not so patiently) for 2020 to be over. However, it might be a New Year, but this pandemic is still going strong.
It is a time for us to reflect on the past, and hope for the present! Since we have been quarantining for the last few weeks, to the high numbers here in Little Rock, I have been experimenting with some new flavors. I got this beautiful cake plate for Christmas, so I had to show it off with a #beautifulbundt! A beautiful Bundt indeed this cake is. I'm calling it my "Vitamin C" Cake. You guessed it, it contains delicious orange juice.
I love a good orange cake. However, I don't want I like to have a hint of orange in the cake. The maple orange glaze gives you more of the delicious orange flavors. The cake is so moist it melts in your mouth. You pour the glaze over the cake hot. YUM!
Orange Maple Bund Cake Ingredients
1 Box Duncan Heinz Perfectly Moist French Vanilla Cake Mix
3 Eggs (Use Brown eggs room temp)
1 cup Milk (room temp)
1/2 cup canola oil
1 cup Orange Juice (I use pulp free Tropicana)
1 Tablespoon of Pure Maple Syrup
2 Tablespoons of Sour Cream (I use light)
To Make:
Heat Oven to 350 Degrees, Spray Bundt Cake Pan with Pam Spray (generously in every corner)
HINT: DON"T SPRAY PAN UNTIL RIGHT BEFORE YOU POUR CAKE BATTER IN
In Mixer:
Add in the 1 Box of Cake Mix, 1 cup milk, 1/2 cup canola oil and mix. While mixing, add in eggs one at a time while continuing to mix. Add in Sour Cream, Orange Juice, and Maple Syrup. Continue to Mix well for 3-5 minutes until all ingredients are blended well.
Pour Batter into Greased Bundt Pan evenly. Bake at 350 Degrees for 20-25 minutes until golden. Do toothpick test.
Take out of oven and let cool. While cake is cooling make your glaze.
Orange Maple Glaze
1 cup Orange Juice ( Tropicana NO Pulp)
1/4 stick butter or margarine
3/4 cup sugar
2 Tablespoons of Pure Mapltoe Syrup
1 Tablespoon of Corn Starch (this thickens the syrup)
Powdered Sugar for Dusting
In Medium Sauce Pan:
Pour Orange juice in sauce pan, and in butter, cook on medium heat and stir while butter is melting. Stir continuously. Add in Maple Syrup, and start adding in sugar while continue to stir continuously. Add in Cornstarch and keep stirring. As it starts to come to a simmering boil, turn stove down to medium-low. Let continue to simmer for about 10 minutes. If you want thicker glaze, you can add a little more cornstarch. However, this sets up nice after poured on cake.
Transfer Bundt Cake to Cake Plate. Dust cake with powdered sugar, pour hot glaze over the cake as if you were icing the cake. Add a top layer of powdered sugar dusting.
ENJOY!
We all were waiting (not so patiently) for 2020 to be over. However, it might be a New Year, but this pandemic is still going strong.
It is a time for us to reflect on the past, and hope for the present! Since we have been quarantining for the last few weeks, to the high numbers here in Little Rock, I have been experimenting with some new flavors. I got this beautiful cake plate for Christmas, so I had to show it off with a #beautifulbundt! A beautiful Bundt indeed this cake is. I'm calling it my "Vitamin C" Cake. You guessed it, it contains delicious orange juice.
I love a good orange cake. However, I don't want I like to have a hint of orange in the cake. The maple orange glaze gives you more of the delicious orange flavors. The cake is so moist it melts in your mouth. You pour the glaze over the cake hot. YUM!
Orange Maple Bund Cake Ingredients
1 Box Duncan Heinz Perfectly Moist French Vanilla Cake Mix
3 Eggs (Use Brown eggs room temp)
1 cup Milk (room temp)
1/2 cup canola oil
1 cup Orange Juice (I use pulp free Tropicana)
1 Tablespoon of Pure Maple Syrup
2 Tablespoons of Sour Cream (I use light)
To Make:
Heat Oven to 350 Degrees, Spray Bundt Cake Pan with Pam Spray (generously in every corner)
HINT: DON"T SPRAY PAN UNTIL RIGHT BEFORE YOU POUR CAKE BATTER IN
In Mixer:
Add in the 1 Box of Cake Mix, 1 cup milk, 1/2 cup canola oil and mix. While mixing, add in eggs one at a time while continuing to mix. Add in Sour Cream, Orange Juice, and Maple Syrup. Continue to Mix well for 3-5 minutes until all ingredients are blended well.
Pour Batter into Greased Bundt Pan evenly. Bake at 350 Degrees for 20-25 minutes until golden. Do toothpick test.
Take out of oven and let cool. While cake is cooling make your glaze.
Orange Maple Glaze
1 cup Orange Juice ( Tropicana NO Pulp)
1/4 stick butter or margarine
3/4 cup sugar
2 Tablespoons of Pure Mapltoe Syrup
1 Tablespoon of Corn Starch (this thickens the syrup)
Powdered Sugar for Dusting
In Medium Sauce Pan:
Pour Orange juice in sauce pan, and in butter, cook on medium heat and stir while butter is melting. Stir continuously. Add in Maple Syrup, and start adding in sugar while continue to stir continuously. Add in Cornstarch and keep stirring. As it starts to come to a simmering boil, turn stove down to medium-low. Let continue to simmer for about 10 minutes. If you want thicker glaze, you can add a little more cornstarch. However, this sets up nice after poured on cake.
Transfer Bundt Cake to Cake Plate. Dust cake with powdered sugar, pour hot glaze over the cake as if you were icing the cake. Add a top layer of powdered sugar dusting.
ENJOY!
