Orange Peel Cake

Saturday I made a delicious orange peel cake. And, I made it out of a moist yellow cake mix. I like to sometimes mix my recipes, it’s a bit dangerous because they say baking is a science and you need to follow the measurements to have it all come together. But, it’s fun to experiment and see the results, plus you can also learn along the process.

So, even though the orange cake tastes it shrunk about 1” or 2”, from when I took it out of the oven. My husband thinks it need to bake longer; I don’t agree because I did the tooth pick test and it came out dry so it was time to remove from the oven. I think that the one possible reason the cake shrunk is because I opened the oven once and actually moved the rack out of it to check o nthe cake; and I read in this other web site http://www.baking911.com/ that you are not supposed to do that. Oh well, live and learn. I won’t do it next time. My husband likes the taste but still think he can taste the dough; I think it’s because the cake is really moist. I added orange juice, a whole orange, orange rum, and milk; so a lot of liquids.

Here is the recipe:
  1. 1 box moist yellow cake

  2. Eggs, follow cake mix instructions

  3. ½ stick of unsalted butter

  4. 1 cup of sour cream

  5. 1 tsp vanilla extract

  6. 1 tbp orange rum

  7. ½ cup of milk – 2% is ok
  8. ½ cup of orange juice
  9. 1 whole orange, ground in food processor

Follow cake mix package instructions for oven temperature. Grease 9” round pan; I use Bakers Joy. Also, follow instructions from cake mix for mixing ingredients, you will be replacing the oil for the butter and the water with milk and the orange juice, add the vanilla and rum orange extracts. Then, add the whole orange.

I made a creamcheese icing for this cake, but you can also do an orange glaze, or no icing at all.

Once it’s done, let it cool and enjoy!

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