Orange Cake
This is the best cake I have ever tasted. My mom gave me this recipe and I cant make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
This is the best cake I have ever tasted. My mom gave me this recipe and I cant make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
- Carbohydrate 141.559763444708 g
- Cholesterol 141.612500155467 mg
- Fat 132.631778496834 g
- Fiber 0.53733334202489 g
- Protein 18.5845616696776 g
- Saturated Fat 37.9223275448983 g
- Serving Size 1 1 - 10 inch Bundt cake (991g)
- Sodium 844.444667086598 mg
- Sugar 141.022430102683 g
- Trans Fat 4.70784117238249 g
- Calories 1805 calories
Step-by-step
- Grease a 10 inch Bundt pan.
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together cake mix and pudding mix.
- Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract.
- Beat on low speed until blended.
- Scrape bowl, and beat 4 minutes on medium speed.
- Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes.
- Drizzle over cake.
My Mom's Famous Orange Cake: A Slice of Heaven
This isn't just any orange cake; it's a legacy. A recipe handed down from my mother, a woman whose kitchen was always filled with the warmth of family and the intoxicating aroma of baking goods. This cake, more than any other, embodies that feeling. It's a vibrant, moist, intensely flavorful cake that's as comforting as a warm hug. The secret? It's not just the ingredients, though those are certainly important. It's the love, the care, the memories baked right into every crumb. I remember watching her make it, the rhythmic beat of the mixer, the careful way she poured the batter into the Bundt pan, a ritual repeated countless times over the years.
The truth is, this cake is incredibly rich. It’s the kind of cake that disappears alarmingly quickly. It's so good, I could easily eat the entire thing myself in one sitting (which is why I don't bake it often!). My husband jokes that if I made it every week, I'd be the size of a small car. And there's a lot of truth to that. But that's part of its charm, isn't it? The decadent indulgence, the sheer deliciousness that makes it worth every extra calorie. It’s the kind of cake you savor, every bite a tiny celebration of life's simple pleasures. It's a perfect dessert to share with loved ones, creating new memories around a table laden with laughter and sweetness.
Making this cake is more than just following a recipe; it’s a connection to my family history. Each step, from greasing the pan to that final, luscious drizzle of orange glaze, is a moment of reflection, a way to honor the woman who taught me so much about the art of baking and the joy of sharing. So grab your apron, gather your ingredients, and prepare to be transported to a world of pure, unadulterated deliciousness. This isn't just a cake; it's an experience. It's a taste of home, a taste of love, a taste of pure, unadulterated happiness. And perhaps, just perhaps, it's a recipe you'll pass down through generations as well.
The aroma alone will fill your kitchen with warmth and invite everyone to the table. So get ready to create some new memories around this simple yet extraordinary cake. Let the sweet orange notes transport you to a place of comfort and joy, a place where good food and good company meet. Remember, it's not just about the cake; it's about the memories you create while making it and sharing it with those you love. Enjoy!
