Cookies, Coffee and Chaos

This recipe was given to me by a patient years ago and I have loved it ever since. I try and make it as often as I can because it’s just that good.

I juiced Satsumas from our babysitter tree last year and froze it in 1 cup increments. When I get ready to make this I thaw out a pack and it’s great. But I do have a lot leftover, so I think the next time I will freeze 1/2 cup packs.

This cake is moist, light and all around a good one to have in your recipe kit. I never want to lose this one!!!

Ingredients:

CAKE:

1 package yellow cake mix with pudding (I use yellow cake mix and add a 3.9oz pack of jello pudding)

1 cup fresh orange juice, from about 5 medium oranges or out of the carton

1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower

1/4 cup granulated sugar

1 tsp vanilla

4 large eggs

Directions:

Preheat oven t 350*. Spray your bundt pan with Bakers Joy and set aside.

Place the cake mix, orange juice, oil, sugar, vanilla and eggs in a large mixing bowl. Blend on low for 1 minute. Scrape the sides of your bowl, then increase mixer speed to medium and beat for 2 minutes more. The batter should look thick and well blended.

Pour into bundt pan and bake for 45-47 minutes. Remove fro the oven and place it on a wire rack and let it cool for 20 minutes. Turn your cake out of the pan and let cool for another 30 minutes.

While cake is cooling prepare the syrup and glaze.

Using a skewer, poke holes throughout the cake.

Satsuma syrup:

1/4 cup satsuma juice

2 Tbs sugar

Directions:

Combine juice and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved.

Brush on the syrup and let soak for a few minutes, the longer the better.

Finish by topping the cake with the glaze:

Satsuma Glaze:

2/3 cup powdered sugar

5-6 tbs satsuma juice

Zest of 1-2 satsuams

Directions:

Whisk together the zest, powdered sugar and satsuma juice in a small bowl. Brush all along edges of cake.

Happy baking friends,
Cori