| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All purpose flour |
| 1 1/2 |
c |
Sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Orange juice |
| 3/4 |
c |
Oil |
| 2 |
ts |
Lemon extract |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Confectioners' sugar |
| 1/2 |
c |
Lemon juice |
INSTRUCTIONS
CAKE
GLAZE
Heat oven to 325F. Generously grease and lightly flour 12 cup fluted tube
pan. In a large bowl, blend all cake ingredients at low speed until
moistened. Beat for 3 minutes at medium speed. Pour batter into prepared
pan. Bake at 325F for 40-50 minutes or until toothpick inserted in center
comes out clean. Prick deeply every inch with long tined fork. In small
bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot
cake in pan. Let stand for 10 minutes; invert onto serving plate. Spoon
remaining glaze over cake.
NUTRITIONAL INFORMATION per slice 410 Calories; 5g Protein; 62g
Carbohydrates;
16 g Fat; 193mg Sodium
Posted to Recipe Page 08 Sep 96
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