01 April, 1987

Orange Liqueur Cake | Southern Living

Orange Liqueur Cake ingredients
Makes one (10-inch) Bundt cake for 12 - 16 servings
For cake:
1 cup chopped pecans
1 (18.25-oz) pkg yellow cake mix with pudding
3 eggs
1/2 cup vegetable oil
1/2 cup Triple Sec or other orange-flavored liqueur
2 tsp grated orange rind
1/4 cup orange juice
1/4 cup water

For glaze:
1/2 cup butter or margarine
1/4 cup orange juice
3/4 cup sugar
1 tsp grated orange rind
1/2 cup Triple Sec or other orange-flavored liqueur

Notes:
Directions
Prepare the cake: Preheat oven to 325ºFIn the bottom of a greased and floured 10-inch Bundt pan, sprinkle pecans; set aside.

In a large bowl, combine remaining cake ingredients. Beat for 30 seconds at Low speed of an electric mixer; then beat 2 minutes at Medium speed.

Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 
1 hour.

Cool cake in pan 10 minutes. Remove from pan, and let cool completely on wire rack.

Using a meat fork or wooden pick, pierce cake at 1-inch intervals. Prepare glaze and spoon over cake.

Prepare the glaze: Melt butter in a heavy saucepan. Stir in orange juice and sugar; bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat; stir in orange rind and Triple Sec. Spoon over cake.

This recipe is from Southern Living 1987 Annual Recipes (Birmingham: Oxmoor House, 1987), 84 - 85.




Last Updated March 15, 2013

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