Preheat oven to 350~. Grease and flour a tube pan. Cream butter until fluffy. Beat in sugar until light. Beat in one egg at a time. Sift dry ingredients together and add to creamed mix alternately with orange juice. Add grated rind. Pour into prepared pan. Bake for 1 hour or until tested done. Remove from oven to rack. GLAZE: While cake is baking, make glaze by heating butter and sugar until sugar is dissolved. Add bourbon. Leave cake in pan and pour glaze over hot cake. Leave in pan until thoroughly cooled. Freezes well. Posted to MC-Recipe Digest V1 #203 Date: Fri, 16 Aug 1996 17:24:07 -0400 From: CarolAnnn@aol.com
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 8|
|Calories from Fat: 560 (34%)|
|Amt Per Serving||% DV|
|Total Fat 62.2g||83 %|
|Saturated Fat 34.1g||170 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 783mg||241 %|
|Sodium 683.2mg||24 %|
|Potassium 335.1mg||9 %|
|Total Carbohydrate 247.7g||73 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 245.7g|
|Protein 26.1g||37 %|
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Calories per serving: 1645
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What would you serve with this? Link in another recipe
PoPawI'd lessen the sugar to 1 1/4 cups. As it is, it'd be too sweet. If the glaze is poured over the cake in the pan, when you turn out the Bundt cake, wouldn't the glaze be at the bottom? I'd recommend adding bits of sweetened orange rind and a teaspoon of vanilla to the batter and double the amount of grated rind for a more distinct flavour.7y ago