Ingredients
21/4c all-purpose flour
2c sugar
11/2tsp baking powder
1/2tsp baking soda
6oz soft butter
3/4c canola oil
11/2T minced lemon zest
1T vanilla
3/4c strained fresh orange juice
5 large eggs
SYRUP/GLAZE
1/2c frozen OJ concentrate, thawed
1T melted butter
2T dark rum
1c icing sugar, divided
Preparation
Directions Sift flour, sugar, baking powder and baking soda into a bowl. Add butter and mix on low speed until crumbs form. On medium speed slowly mix in the oil, lemon zest, vanill and orange juice. Whip in eggs one at a time and then increase speed to high and whip until light, about 3 minutes. Pour batter into a greased and floured 10’’ tube pan. Bake at 350F for 45-50mins. SYRUP/GLAZE Whisk together orange juice concentrate, butter, rum and 1/2cup icing sugar. While still warm and in the cake pan; poke holes in the cake and pour 1/3cup of syrup over cake and let stand until cool. Remove from pan. When ready nto serve, whisk remaining 1/2cup icing sugar into remaining syrup. Pour over cake.
