The delicate flavors of honey and orange blend in this poke-and-pour cake.
EASY ORANGE·HONEY CAKE
Mrs, Cheryl A. Gleb Tempe, Arizona
CAKE
2 tablespoons fine bread crumbs
1 pkg. Pillsbury Plus Yellow Cake Mix
3/4 cup water
1/2 cup orange juice
1/4 cup oil
1/4 cup honey 2 eggs
SYRUP
2 cups powdered sugar
1/3 cup orange juice
Heat oven to 350°F. Generously grease 12-cup fluted tube pan; sprinkle with
bread crumbs". In large bowl, blend remaining cake ingredients at low speed
until moistened; beat 2 minutes at highest speed. Pour into prepared pan.
Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center
comes out clean. In medium saucepan, heat syrup ingredients to boiling.
Using long-tined fork, prick cake at 1/2-inch intervals; pour half of syrup
over hot cake. Let stand 5 minutes; invert onto serving plate. Spoon
remaining syrup over cake. Cool completely. 16 servings.
TIP: . Baking pan can be prepared by greasing and flouring; omit bread
crumbs.
HiGH ALTITUDE-Above 3500 Feet: Add 3 tablespoons flour to dry mix. Bake at
375°F. for 30 to 40 minutes.
NUTRITION INFORMATION PER SERVING
SERVING SIZE: PERCENT U.S. RDA
1116 OF RECIPE PER SERVING
CALORIES 250 PROTEIN 2%
PROTEIN 2g VITAMIN A 2%
CARBOHYDRATE 44g VITAMINC 10%
FAT Bg THIAMINE 6%
SODIUM 220mg RIBOFLAVIN 4%
POTASSIUM 45mg NIACIN 4%
CALCIUM 2%
IRON 4%
Multi-purpose-coffee cake, lunch box, snack or dessert.
Pillsbury America's 30th Bake-Off Cookbook 1982
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