Citrus Angel Food Cake
This recipe was given to me by my great aunt Barb.
It is so fluffy and soft and has just the right amount of sweetness without being overpowering. She got the recipe from a church lunch sometime in the 1950s. Boxed cakes were all the rage then according to her. Since she was from RI so I put it as the origin state.
Citrus Angel Food Cake
This recipe was given to me by my great aunt Barb.
It is so fluffy and soft and has just the right amount of sweetness without being overpowering. She got the recipe from a church lunch sometime in the 1950s. Boxed cakes were all the rage then according to her. Since she was from RI so I put it as the origin state.
Cooking Instructions
- 1
You are going to want a tube pan for this recipe and a mixer if you have one.
- 2
In the mixer, blend together eggs water, and oil. Slowly add the boxed cake mix and jello pudding powder. Beat for about 7-10 minutes. You want the batter to look something like this.
- 3
Pour batter into a greased tube pan and bake at 350 degrees for 45-50 minutes. Let the cake cool completely in the pan once out of the oven. Once cooled I like to pull the middle out and set on a plater.
- 4
In a saucepan bring the orange juice and sugar to a boil. Remove from heat and pour over the cake. It will be a very thin liquid. The cake absorbs a lot of it. What falls onto the platter take a brush and spread it around the outside. Keeping the cake on the tube pan is good because then it dosen't soak up all the liquid on the bottom.
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