|Orange Juice Bundt Cake|
|Boil the glaze longer for a syrupy glaze.|
1 sm. box vanilla instant pudding
1 c. orange juice
½ c. oil
½ c. chopped pecans
1 stick (½ c.) butter
½ c. orange juice
1 c. sugar
Grease a bundt pan and sprinkle pecans in bottom of pan. Mix first five ingredients and pour into pan. Bake at 350 degrees for 50-60 minutes (until it passes the toothpick test). Meanwhile, place glaze ingredients in a small pan, bring to a rolling boil and boil for 2 minutes. Remove cake from oven and pour glaze over the hot cake while it's still in pan. Cool in pan a few hours before turning the cake out of the pan.
Gonna be another scorcher today here in western Kentucky...highs in the 90s with the possibility of some thunder-boomers. Hope things are more temperate in your world.
If you've got a minute, I'd love to hear what the weather's like in your neck of the woods. Or what have you baked/cooked this weekend??
P.S. While I'm at it, thought I'd share a few sites that I've enjoyed lately...happy surfing!!
- AARP often shares money-saving tips. Check out their Savings Challenge.
- Little Black Cow Blog tipped me off to a fun little blog: Funky Frontyard Farmers; while there, you might also check out Funky Frontyard Farmers Friends.
- When in a hurry, this No-rise Pizza Crust over on The Finer Things in Life will be just the ticket. Can't wait to try it. Thanks, Tales of an Earth Mama, for sharing that little discovery!
- The Simple Dollar pokes holes in many of our excuses for not saving money.
|The glazed cake cooling in its pan, a pan passed on to me from my mom some years back.|