Moist citrus cake

Recipe from: 1/30/2003 12:00:00 AM
Ingredients 11
Servings 16
Time

Ingredients

  • CAKE
  • 500
    g
    (1 packet) lemon cake mix
  • 90
    g
    (1 packet) instant butter caramel pudding
  • 25
    ml
    oil
  • 250
    ml
    milk
  • 3
    extra-large eggs
  • 3
    ml
    grated lemon rind
  • ORANGE SYRUP
  • 80
    g
    (1 packet) orange jelly powder
  • 180
    ml
    boiling water
  • 125
    ml
    cold water
 

Method

 
Preheat oven to 180 °C. Grease a 22 cm square cake tin.
Place all the ingredients for the cake in a mixing bowl and beat well for 5 to 6 minutes.
Turn the batter into the prepared tin, spreading evenly.
Bake for 35 to 40 minutes or until a testing skewer comes out clean.
Turn the cake out on a rack and leave to cool for 45 minutes.
Turn over and return to the tin.
Prick holes in the cake with a metal skewer.
Dissolve the jelly powder in the boiling water.
Add the cold water and stir.
Carefully pour the jelly mixture over the cake and chill for 3 hours.
Turn out and decorate with the icing that comes with the lemon cake mix.
Sprinkle with candied lemon rind if desired.
Hint:Return the cake to the tin before pouring over the orange syrup.
 

Read more on: starch  |  bake
 

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