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Orange Bundt Cake

Orange Bundt Cake
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
6-8 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons grated orange peel
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 cup milk
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons orange juice

Directions

  • In a bowl, cream butter and sugar until fluffy; beat in the eggs,
  • orange peel and extracts. Combine flour and baking powder; add to
  • creamed mixture alternately with milk.
  • Pour into a greased and floured 6-cup fluted tube pan. Bake at
  • 350° for 40-45 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool. For glaze, combine the confectioners' sugar
  • and juice until smooth. Spoon over cake. Yield: 6-8 servings.
© Taste of Home 2013

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Orange Bundt Cake (continued)

Nutrition Facts: 1 serving (1 slice) equals 373 calories, 13 g fat (8 g saturated fat), 86 mg cholesterol, 215 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013