| ingredients |
| cake |
| 1 |
pkg. |
lemon
Jell-O™ |
| 1-1/4 |
cups |
water,
boiling |
| 3 |
large |
eggs |
| 1/3 |
cup |
Crisco™
oil (see note below) |
| 1 |
box |
Duncan
Hines Lemon Supreme™ cake mix |
| 6 |
Tbsp. |
all-purpose
flour |
| 1 |
medium |
orange,
rind grated |
| 1 |
medium |
lemon,
rind grated |
| glaze |
| 1/2 |
cup |
sugar |
| 6 |
Tbsp. |
confectioner’s
sugar |
| 1 |
medium |
orange,
juiced |
| 1 |
medium |
lemon,
juiced |
| note |
| From experience, using a different brand of oil
may cause cake to fall. |
|
| method |
| cake |
Preheat
oven to 350°. Grease a tube pan and line the bottom with greased brown
paper.
Dissolve Jell-O in boiling water and set
aside to cool slightly, but not enough to start setting.
Combine eggs, oil, cake mix, flour, and
grated rind of orange and
lemon; mix well. Add cooled Jell-O and mix well.
Pour into greased pan and bake for 35–40
minutes or until done: when
pressed lightly with finger, it should come back quickly, a
straw or toothpick inserted near the center should come out clean.
|
| glaze |
Combine sugar, confectioner’s
sugar, and orange and lemon juice in
a small saucepan. Heat slowly until just bubbly. Simmer,
stirring frequently, 10
minutes or until it starts to thicken. Continue to stir until the
mixture is creamy, adding additional confectioner’s
sugar as needed.
Remove from heat and pour directly over cake while still hot from oven;
let sit overnight before serving. |
| variations |
- For glaze,
increase confectioner’s sugar to 12 Tbsp. and add 1/2 cup Triple Sec™,
Grand Marnier™, or other orange liqueur. Adjust confectioner’s sugar if
needed to produce a creamy glaze. While hot from oven, pierce cake with
skewer in several places and pour glaze over top and allow to run into
holes.
|
| : James Ira Sublett |
- Add 1 or 2 tsp
orange extract to glaze to increase orange flavor; adjust
confectioner’s sugar accordingly to produce a creamy glaze.
|
| : Charles Nystrom
Sublett |
|
