Sour Orange Cake
Yield
8 servingsPrep
15 minCook
55 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 1 | box |
jello
orange |
*
|
| 5 | whole |
eggs
|
*
|
| ¾ | cup |
vegetable oil
|
|
| ¾ | cup |
apricot nectar
or sour orange juice |
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 1 | box |
jello
orange |
*
|
| 5 | whole |
eggs
|
*
|
| 177 | ml |
vegetable oil
|
|
| 177 | ml |
apricot nectar
or sour orange juice |
|
| 237 | ml |
nuts
chopped |
|
Directions
Mix everything together then add nuts.
Pour into sprayed bundt pan.
Bake at 350℉ (180℃) for 20 minutes, then 325F for 35 to 40 minutes.
Glaze: 1 teaspoon sour orange juice and enough powdered sugar to make a nice glaze.
If you use the apricot nector you can sour it by adding 1 tablespoon lemon or lime juice.
If you use just the apricot nector, add 1 tablespoon Brandy.
