Fresh Orange and Pineapple Pound Cake Recipe

Recipe by Mary Eagan Grapsas
Ingredients: Serve 12
Cake Ingredients:
1 package white or yellow cake mix
1 package(34 ounce 96 grams) instant vanilla pudding
4 large eggs
¾ cup orange juice preferable fresh, not from concentrate
¼ cup unsweetned pineapple juice
1/3 cup vegetalbes oil
1 tablespoon grated orange peel

Procedures:

• Grease and flour a 10 inch fluted tube pan.
• In a mixing bowl, combine cake mix, pudding mix, eggs, orange juice, pinaeapple juice, oil and orange peel. Beat at medium speed with mixer(stationary or portable) for 2 minutes.
• Pour evenly into the greased and floured pan. Bake in the preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes inpan. Invert onto serving plate.

Glaze and Garnish Ingredients:
1/3 cup granulated sugar
4 tablespoons orange juice
¼ cup pinapple jam
2 tablespoons butter, softened fresh mandarin orange slices mint leaves
Confectioner’s sugar

Procedures:

• In a saucepan combine sugar, orange juice, pineapple jam and butter. Heat ove low flame. Simmer about 5 mintues.
• Brush warm glaze on cake or serve on the side.
• Garnish with fresh mandarin orange slices and mint leaves.
• Dust lightly with confectioners sugar.