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Hi, my name is Claire,
My husband and I live in Timberlake Ranch, and I have a passion for cooking. I remember trying to make a white sauce when I was about ten years old. My father tasted it and said, "Too much flour." My skills have improved since then, thankfully. This web page is about sharing--food to cook, food for thought, and food for the soul. Just pretend we're sitting at my kitchen counter with a cup of coffee or tea, munching on homemade bread, and talking about good things as much as we can.
Front page mystery solved. It is a delicious cake.
CITRUS BUNDT CAKE
Glaze:
1/4 C butter
2/3 C sugar
1/3 C orange juice
1/4 C lemon or lime juice
1 tsp. lemon or orange zest
Combine in a small sauce pan. Stirring constantly, cook over medium heat until sugar is dissolved. Set aside.
Cake:
1 pkg lemon cake mix
1 pkg instant vanilla pudding
4 large eggs
3/4 C orange juice
1/2 C canola oil
1 Tbl. lemon or orange zest
Preheat oven to 350 (375 high altitudes). Grease a 10” bundt or tube pan. Combine cake ingredients and mix until well blended. Pour into prepared pan. Bake 55-60 minutes. Using a fork, poke holes in cake. Pour glaze over cake while it is still warm and in the pan. Allow cake to cool completely before removing from pan.
Claire Knowles
2.8/10
-Claire
Knowles
FOR PREVIOUS MONTH'S RECIPES
GO TO
"CLAIRE'S COOKBOOK"