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This is one of my Grandmother Lucy’s favorite cakes so she often has it sitting under a dome on her counter whenever folks come to visit. It is very moist and flavorful, just the right thing for a hot summer’s day or a picnic.
Grandmama was a career woman, working as a secretary for Morton Thiokol where she met my beloved Grandaddy (the one I talk about at the start of the last chapter of my cookbook). For extra income she got up early each morning and made a big batch of sausage biscuits, which she sold from her desk for fifty cents each. She did this for as long as I can remember and the men who worked there filed in every day to get them. Her biscuit money was used for all sorts of things, but more often than not it went to help out various folks who might need “a little something extra”. Grandmama says “I made a whole lot of money through the years with those biscuits…”
Most of her food was given away though, and her aluminum cake carrier made countless trips to work toting this Orange Supreme cake. If you’ve never had it before, you’re in for a treat. If you have had it before, you’re probably making out your grocery list now ~grins~. You won’t be disappointed!
You’ll need: Orange Supreme Cake Mix*, Apricot Nectar* (I couldn’t find it so I am using Mango Nectar), Oil, Sugar, and 4 eggs.
*Duncan Hines has an entire line of supreme cake mixes but not all grocery stores carry them. I was not able to find this at Wal Mart but did find it at Krogers.
*Nectar is commonly found on the fruit juice aisle.
Place all ingredients in a mixing bowl and mix up with an electric mixer until well combined and smooth.
Using cooking spray, grease a bundt pan. If you have a bundt pan that tends to stick, you might want to grease and flour it instead.
This bundt pan is my Mother’s Day gift. I baked with one like it when I cooked with Paula Deen and thought I’d get one for myself as a little souvenir.
It really releases cakes like a charm! Here is a link in case you’d like to get one for yourself. I just love the blue color
There is a funny story about me, Paula Deen, and this dish. I loved the dish the moment I saw it and during a break in filming I asked Paula where she got it. She replied “Oh, it’s mine.” I thought that was an odd answer. I mean, of course it was hers, we were in her kitchen. I didn’t realize until the next day that she meant it was from her line! ~snickers~
Pour your batter into the bundt pan.
Of course, this is called a “fluted mold” because the term “bundt pan” is trademarked but I’m just gonna call it a bundt pan because I feel like walking on the wild side today.
Bake at 325 for one hour. Allow to cool ten minutes in pan before turning out to cool completely.
Now, if you want we can make a glaze for it.
Glazes are super simple to make so lets just whip up a confectioner’s sugar glaze real quick because it will make our final picture prettier.
Place about a cup of confectioner’s sugar in a small bowl. Add in two tablespoons of softened butter (or margarine)
Add in a tablespoon of milk.
Cut all of that together with a fork and add a weeeee bit more milk.
Add the milk just a tablespoon or so at a time because we want this to be the consistency of glue and it can get too thin really fast.
No worries though, if it gets too thin, just add more confectioner’s sugar.
You should also add a teaspoon of vanilla or butter flavoring too, but I don’t have a photo of that so use your imagination
This is the consistency I want. It is like school glue and will go over the cake really well. Drizzle that over your cooled cake.
And serve to those you love
Each morning at my son’s school, after the Pledge of Alligance (which includes “One nation under God” : ) ), the children say the school promise which is:
I promise to make all my actions, positive actions. Failure is not an option.
Submitted by Debi. Submit your quote by clicking here.