Southern Lady Orange Cake
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.
- 1 box
- duncan hines orange supreme cake mix
- 1/3 c
- 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
1Preheat oven to 350 degrees F.
2Grease and flour a tube cake pan. Or you can spray the pan with vegetable oil spray.
3Combine the cake mix, sugar and flour in a large bowl.
4Add the sour cream, oil, and orange extract. Mix at low speed with a mixer until combined.
5Add the eggs, one at a time.
6Increase the mixer speed to medium and beat for 2 minutes.
7Add in the mandarin oranges and mix on low speed until all ingredients are well combined.
8Pour the batter into the prepared pan.
9Bake at 350 degrees F for 45 - 50 minutes or until a knife inserted in the cake comes out clean.
10Let the cake cool in the pan for 15 minutes. Remove the cake from the pan and let it finish cooling on a wire rack.
11Combine the orange juice and confectioner's sugar until the mixture is smooth. Drizzle this glaze over the cake.