| One 18.25 oz. Orange cake mix |
| 1 1/2 cups Barber’s eggnog |
| 1/3 cup vegetable oil |
| 4 eggs |
| 1 large or 2 small can mandarin oranges, drained and patted dry |
| 2/3 cup orange juice |
| 1/2 cup powdered sugar |
| 1 tsp dried orange zest or 1 tbsp fresh zest |
- Preheat oven to 350 degrees.
- Generously grease a Bundt cake pan with shortening and lightly flour.
- Using electric mixer blend cake mix, Barber’s eggnog, oil and eggs together until moistened, scraping down sides of bowl as you blend.
- Scrape cake batter into cake pan.
- Evenly place mandarin orange slices on top of batter slightly pushing down into batter.
- Bake approximately 35-45 minutes. Cake is ready when a toothpick inserted into center comes out clean.
- Cool pan on wire rack for about 15-20 minutes and then turn out onto cake plate.
- While cake is cooling you can make glaze by putting orange juice, powdered sugar and zest in small sauce pan over medium heat. Stir often until slightly thickened. Let cool slightly.
- Make a few random holes in top of cake with a toothpick and then pour glaze over cake. This will make a very moist and fresh tasting dessert.
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