Easy Orange Cake Recipe
Yield: 10 servingsYield: 10 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
1 pkg: pound cake mix, (16 oz)
2/3 cup: orange juice,
2: whole eggs,
3 tablespoon: orange rind, freshly grated
Directions:
Easy Orange Cake 2 1/2 to 3 1/2 hours
This is very nice with an orange butter icing - sweet butter whipped with
confectioners sugar and orange juice concentrate to which has been added 1
tablespoon of grated fresh orange rind.
To Cook: Place the cake mix, orange juice, and eggs in a large bowl and
beat by hand 300 times. Add the grated rind for the last round of beating.
Pour the batter into a well- greased-and floured 2-quart mold or
spring-form pan. Place the pan in the slow cooker and cover with a loosely
fitting plate. Cover the pot, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape. Cook on High for 2
1/2 to 3 1/2 hours. When a toothpick inserted in the center of the cake
comes out clean, the cake is done. Cool on a rack for 10 minutes before
turning the cake out of the pan. Makes 10 to 12 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 10 servings
Source from luhu.jp
This is very nice with an orange butter icing - sweet butter whipped with
confectioners sugar and orange juice concentrate to which has been added 1
tablespoon of grated fresh orange rind.
To Cook: Place the cake mix, orange juice, and eggs in a large bowl and
beat by hand 300 times. Add the grated rind for the last round of beating.
Pour the batter into a well- greased-and floured 2-quart mold or
spring-form pan. Place the pan in the slow cooker and cover with a loosely
fitting plate. Cover the pot, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape. Cook on High for 2
1/2 to 3 1/2 hours. When a toothpick inserted in the center of the cake
comes out clean, the cake is done. Cool on a rack for 10 minutes before
turning the cake out of the pan. Makes 10 to 12 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 10 servings
Source from luhu.jp