Fresh Orange Cake


1 package (18.25 ounces) yellow cake mix with pudding

1 cup fresh orange juice

1/2 cup vegetable oil

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon grated orange zest

4 large eggs


1 cup confectioners' sugar

2 to 3 tablespoons fresh orange juice

1 teaspoon grated orange zest

Place a rack in the center of the oven and preheat oven to 350 degrees F. Generously grease a large Bundt pan with shortening and set aside.

Place all cake ingredients in a large mixing bowl and blend with mixer on low speed for 1 minute. Scrape down the sides of the bowl; increase mixer speed to medium and beat for 2 minutes more, scraping sides again if needed.

Pour batter into pan and bake until cake is golden brown and just begins to pull away from the sides of the pan, or until a toothpick inserted in cake comes out clean, 45 to 47 minutes.

Remove pan from oven and cool on wire rack for 20 minutes. Then invert onto rack to cool completely - about 30 minutes more.

Prepare the glaze by combining confectioners' sugar, orange zest, and 2 tablespoons of the orange juice in a small bowl. Add more orange juice, if needed to make glaze pourable.

Place cake on plate and pour glaze over, letting it drizzle down the sides.

Note: Do not omit the 1/4 cup sugar in this recipe; it makes the cake more tender.

(c) Copyright 2000. The Christian Science Publishing Society

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