INGREDIENTS FOR CAKE:
1 small box of orange gelatin
3 tablespoons orange zest
2 1/2 cups flour
1 2/3 cups sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/2 cup orange juice concentrate (frozen stuff, thawed)
1/2 cup orange juice (the regular stuff, not the concentrate)
1/4 cup evaporated milk
1 cup cooking oil
4 large eggs
1 teaspoon vanilla
INGREDIENTS FOR GLAZE:
1 cup powdered sugar
3 tablespoons orange juice
1 tablespoon orange zest
Grate the zest of two medium sized oranges. (Even my 5 year old, McCann, can do this. Should be a breeze for you.)
You'll have a pile like this. I chop it up even finer with a knife. Very fine.
Mix together all the dry ingredients.
Then add in the wet ingredients and mix together.
Grease and flour your bundt pan, then pour the cake batter into it.
Bake at 325 for an hour, and when you pull it out, it will look like this. Let sit for ten minutes then...
Turn it out on to a plate or cake stand. Let cool for at least a couple hours. It is best if you cool it on a rack, so the bottom doesn't get soggy. But, you risk the cake falling apart, when you transfer it too much.
Once it has cooled, mix the glaze by stiring 1 cup powdered sugar, 3 tablespoons orange juice concentrate (I say again, thawed), and 1 tablespoon orange zest ( I forgot to take photos). Carefully spoon it onto the cake. I like to use a brush, if you have one that you use for your food. This is delish'.