Friday, March 15, 2013

Recipes: Orange Liqueur Cake

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Cake recipe follows and PDF file is attached



Orange Liqueur Cake
Makes 1 (10-inch) Bundt cake for 12 to 16 servings
Ingredients for the cake:
1 cup chopped pecans
1 (18.25-oz) box yellow cake mix with pudding
3 eggs
1/2 cup vegetable oil
1/2 cup Triple Sec or other orange-flavored liqueur
2 tsp grated orange rind
1/4 cup orange juice
1/4 cup water

Ingredients for the glaze:
1/2 cup butter or margarine
1/4 cup orange juice
3/4 cup sugar
1 tsp grated orange rind
1/2 cup Triple Sec or other orange-flavored liqueur

Directions for the cake:
  1. Preheat oven to 325ºF. 
  2. In the bottom of a greased and floured 10-inch Bundt pan, sprinkle pecans; set aside.
  3. In a large bowl, combine remaining cake ingredients. Beat for 30 seconds at Low speed of an electric mixer; then beat 2 minutes at Medium speed.
  4. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour.
  5. Cool cake in pan for 10 minutes.
  6. Remove from pan, and let cool completely on wire rack.
  7. Using a meat fork or wooden pick, pierce cake at 1-inch intervals.
  8. Prepare the glaze (below) and spoon over cake.
Directions for the glaze:
  1. Melt butter in a heavy saucepan.
  2. Stir in orange juice and sugar; bring to a boil. Boil 5 minutes, stirring constantly. 
  3. Remove from heat; stir in orange rind and Triple Sec. 
  4. Spoon over the cake.
Adapts Southern Living 1987 Annual Recipes (Birmingham: Oxmoor House, 1987), 84 - 85. View this family's announcements.


What's your favorite boozy cake? Send your recipe or post a comment below!

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