Orange Pound Cake

Alright I don't have a picture for this one because it (like most of my cake failures) fell out of the pan into pieces. However, those pieces were quite yummy and stayed moist and fluffy all week! This was my first try--of what I assume will be quite a few--of my new Cake Mix Doctor book. Courtesy of a boss who is bound to have Individualization up there somewhere. Half the people on my floor swear by the book so I'm looking forward to getting more adventurous. I thought Orange Pound Cake was an easy place to start, and it was. But since it fell out of the pan, I'll have to think of something to get my baking confidence back!

Orange Pound Cake

1 package yellow cake mix w/pudding (Pillsbury--and I used Reduced Sugar, worked well)
1 cup fresh orange juice (I used the new low sugar Tropicana)
1/2 cup vegetable or canola oil
1/4 cup granulated sugar (I used Splenda...do you sense the low-sugar theme yet?)
1 tsp vanilla
4 eggs

Glaze

My glaze didn't turn out very well...I think the actual recipe calls for too much OJ. So pour a little bit of OJ into your mixing bowl, along with about a Tbs of orange zest (optional). Then add at least 1 cup of sifted powdered sugar and stir until blended. If too runny, add more sugar until you reach a good "glaze" consistency. I soaked my cake on accident and it was basically like pouring OJ all over the cake. Still tasty though :o)

Preheat oven to 350. Place all cake ingredients into a large mixing bowl and blend with an electric mixer on LOW for one minute. Stop and scrape the sides of the bowl with a spatula. Increase speed to MED for 2 more minutes until batter is thick and well blended. Spray a bundt pan with PAM and lightly flour the interior. Add batter and bake for 45 minutes.

Now my book says to remove it from the oven and place on a wire baking rack to cool for 20 minutes before trying to remove from the pan. Then using a knife or spatula to run down the sides before turning it over onto a plate. Just make sure you run the knife down the outside ring AND the inside ring. I think this is where I went wrong. Invert the cake onto the wire rack and let cool for 30 more minutes before adding the glaze.