Southern Lady Orange Cake
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|1 box||duncan hines orange supreme cake mix|
|2 Tbsp||all purpose flour|
|1 c||sour cream|
|2/3 c||vegetable oil|
|1/2 tsp||orange extract|
|1 can(s)||mandarin oranges, drained (11 oz)|
|2 Tbsp||orange juice|
|1 c||confectioners' sugar|
Member Since May 2010
This is a very light, moist cake....great for summer. The recipe came from Southern Lady magazine. I baked one last night to take to Sunday School this morning....4 pieces are already gone and we haven't left the house yet. Make this one a day before you need it....it's better the second day. If you can't find an orange cake mix, use white or yellow and increase the extract to 1 tsp. You can also use more mandarin oranges if you like.
Preheat oven to 350 degrees F.
Grease and flour a tube cake pan. Or you can spray the pan with vegetable oil spray.
Combine the cake mix, sugar and flour in a large bowl.
Add the sour cream, oil, and orange extract. Mix at low speed with a mixer until combined.
Add the eggs, one at a time.
Increase the mixer speed to medium and beat for 2 minutes.
Add in the mandarin oranges and mix on low speed until all ingredients are well combined.
Pour the batter into the prepared pan.
Bake at 350 degrees F for 45 - 50 minutes or until a knife inserted in the cake comes out clean.
Let the cake cool in the pan for 15 minutes. Remove the cake from the pan and let it finish cooling on a wire rack.
Combine the orange juice and confectioner's sugar until the mixture is smooth. Drizzle this glaze over the cake.