delicioso! (orange liquor pound cake recipe)
For my own convenience because I can't find this recipe online and I always want it when I'm at school, here is
Orange Liquor Cake
Cake
1 package yellow cake mix
3 eggs
1/3 cup sour cream
1 cup orange juice
1/3 cup oil
1 tablespoon grated orange rind, plus extra silvers for top of the cake
1 tablespoon orange liquor
soaking syrup
1/3 cup orange juice
1/3 cup brown sugar
2 tablespoons butter
1/3 cup orange liquor
Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
Combine cake mix, eggs, sour cream, juices, oil, orange rind and liqueur in a large bowl; beat according to package instructions. Pour into pan; bake 40-45 minutes or until the cake is ready according to package instructions. Note: try rotating the cake at 30 minutes.
While the cake is baking, prepare the soaking syrup. For soaking syrup, combine 1/3 cup orange juice, 1/3 cup orange liquor, and 2 tablespoons butter. Melt on high (100%) 1 minute in the microwave, or in a small saucepan over medium-low heat. When mixture is melted, remove from heat; stir in 1/3 cup orange liquor. As soon as the cake is removed from the oven, set on cooling rack, poke holes in the cake with a long toothpick or fine skwer and immediately pour the soaking syrup evenly over the cake. Leave in the pan for 24 hours.
If you plan to send or give the cake, wrap it, along with the pan, in foil and package. Ship for guaranteed delivery within 4 days. After then it should be frozen.
After soaking, turn cake out onto cooling rack. Do not add glaze if cake is to be stored in freezer. Instead, wrap and freeze.
Prepare glaze and allow to cool. Brush glaze over cake evenly and leave to dry on the cooling rack. Some of the glaze will drip off.
Add slivers of orange peel (orange part only) to top of cake just before serving.
For soaking syrup, combine 1/3 cup orange juice, 1/3 cup orange liquor, and 2 tablespoons butter. Melt on high (100%) 1 minute in the microwave, or in a small saucepan over medium-low heat. When mixture is melted, remove from heat; stir in 1/3 cup orange liquor.
For glaze: Heat ½ cup apricot preserves and 2 tablespoons orange marmalade, either in the microwave or in a small saucepan over medium heat. Strain in a bowl to remove fruit.
For you baking fans out there, you should try this, as it is super-good and easy to make. Mmm. Cake.
Orange Liquor Cake
Cake
1 package yellow cake mix
3 eggs
1/3 cup sour cream
1 cup orange juice
1/3 cup oil
1 tablespoon grated orange rind, plus extra silvers for top of the cake
1 tablespoon orange liquor
soaking syrup
1/3 cup orange juice
1/3 cup brown sugar
2 tablespoons butter
1/3 cup orange liquor
Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
Combine cake mix, eggs, sour cream, juices, oil, orange rind and liqueur in a large bowl; beat according to package instructions. Pour into pan; bake 40-45 minutes or until the cake is ready according to package instructions. Note: try rotating the cake at 30 minutes.
While the cake is baking, prepare the soaking syrup. For soaking syrup, combine 1/3 cup orange juice, 1/3 cup orange liquor, and 2 tablespoons butter. Melt on high (100%) 1 minute in the microwave, or in a small saucepan over medium-low heat. When mixture is melted, remove from heat; stir in 1/3 cup orange liquor. As soon as the cake is removed from the oven, set on cooling rack, poke holes in the cake with a long toothpick or fine skwer and immediately pour the soaking syrup evenly over the cake. Leave in the pan for 24 hours.
If you plan to send or give the cake, wrap it, along with the pan, in foil and package. Ship for guaranteed delivery within 4 days. After then it should be frozen.
After soaking, turn cake out onto cooling rack. Do not add glaze if cake is to be stored in freezer. Instead, wrap and freeze.
Prepare glaze and allow to cool. Brush glaze over cake evenly and leave to dry on the cooling rack. Some of the glaze will drip off.
Add slivers of orange peel (orange part only) to top of cake just before serving.
For soaking syrup, combine 1/3 cup orange juice, 1/3 cup orange liquor, and 2 tablespoons butter. Melt on high (100%) 1 minute in the microwave, or in a small saucepan over medium-low heat. When mixture is melted, remove from heat; stir in 1/3 cup orange liquor.
For glaze: Heat ½ cup apricot preserves and 2 tablespoons orange marmalade, either in the microwave or in a small saucepan over medium heat. Strain in a bowl to remove fruit.
For you baking fans out there, you should try this, as it is super-good and easy to make. Mmm. Cake.