Preheat oven to 325(F) degrees. Grease bundt pan well. Mix the first five ingredients for about two minutes, or until batter is smooth and there are no lumps remaining. Transfer batter to the greased bundt pan and bake for 35 to 40 minutes until cake tests done with toothpick being inserted and coming out clean.
While the cake is baking, prepare the glaze. Melt the butter in a sauce pan and add sugar and orange juice to the butter. Bring to a boil, stirring constantly. Let the cake cool in the pan for 15-20 minutes and then invert on to a plate or cake platter. Poke some holes in the top of the cake and drizzle the top with the warm glaze. You can reserve a little of the glaze to top individual servings with if desired.
Yellow cake mix will work if you can't find orange, but the orange is the best.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (99g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 173 (90%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 98.9mg||30 %|
|Sodium 5671.5mg||196 %|
|Potassium 89.5mg||2 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.3g|
|Protein 2.5g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 193
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