Moist citrus cake

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16 servings
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Starch

By Food24 November 03 2009
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Ingredients (9)

Cake
500.00 g cake mix — lemon
90.00 g instant pudding — butter caramel
25.00 ml oil
250.00 ml milk
3.00 eggs — extra-large
3.00 ml lemon — zest only
ORANGE SYRUP
80.00 g jelly — orange, powder
180.00 ml water — boiled
125.00 ml water — cold
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Method:

Preheat oven to 180 &degC. 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.



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