Monday, September 25, 2017
   
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The Tunica Times • P.O. Box 308/986 Magnolia Street, Tunica, MS 38676

Cookin with The Columns: A tailgate treat

Tailgating is just around the corner.  Here’s a cake that would be easy to make and easy to take with you.  I love bundt cakes because they are great on the go.  Try this one for your next tailgate party!


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ORANGE POPPY SEED POUND CAKE

1 large orange

1 package butter recipe golden cake mix

1 package vanilla instant pudding mix

4 large eggs

1 cup sour cream

1 stick butter, melted

2 Tablespoons poppy seeds

1 cup confectioners sugar, sifted

Preheat oven to 350 degrees.  Spray Bundt pan with Pam then dust it with flour.  Shake out excess flour. Rinse and pat the orange dry with paper towels.  Grate enough zest to measure 1 teaspoon.  Cut the orange in half and squeeze the juice into a measuring cup.  Set aside 2 Tablespoons of orange juice for the glaze.  If there is not 3/4 cup of juice left, add enough orange juice from a carton to make 3/4 cup.  Place the orange zest nd the 3/4 cup of orange juice in a large mixing bowl.  Place the cake mix, pudding mix, eggs, sour cream, melted butter, and poppy seeds in the bowl with the orange juice and zest.  Beat on low speed until the ingredients are incorporated.  Stop and scrape down the sides of the bowl with a spatula then beat until the batter is smooth.  Pour batter into Bundt pan.  Bake for 45-48 minutes until it starts to pull away from the side of the pan.  Cool for 10-15 minutes and then turn onto a wire rack.  Let the cake cool completely and then make the glaze.  Place the confectioners sugar into a small mixing bowl and whisk in the reserved 2 Tablespoons of orange juice.  Place cake on a cake plate and pour the glaze over the cake. Freezes well.

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