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INGREDIENTS

  • ¾  cup butter, softened
  • 1⅓ cups granulated sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3 cups all-purpose flour
  • 1 ¾ tsp. baking powder
  • 1½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup Chilled Minute Maid® Original 100% Orange Juice
  • ¾ cup sour cream

For the orange icing

  • 1¾ cups icing sugar
  • 2½ tbsp. chilled Minute Maid® Original 100% Orange Juice

INSTRUCTIONS

  1. In large bowl, beat butter with sugar until fluffy; beat in eggs, one at a time, and vanilla.
  2. In A separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture. Fold in Chilled Minute Maid® Original 100% Orange Juice and sour cream until combined. Pour into a greased and floured 10-cup (2.5 L) Bundt pan.
  3. Bake at 325°F (160°C) until cake tester inserted into centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; remove pan. Let cool completely.
  4. Orange icing: In large bowl, whisk icing sugar with Chilled Minute Maid® Original 100% Orange Juice until smooth. Spoon over top of cake, gently spreading and letting excess drip down sides. For a thinner icing that runs down the crevasses in the Bundt cake, add an additional tablespoon of orange juice to the icing mix (optional).
  5. Refrigerate until glaze is set, about 20 minutes.

Makes 10 to 12 servings.

Allergen alert: This recipe contains dairy

Recipe courtesy of Minute Maid