Orange dinner last night, orange breakfast this morning. And now, I present to you: orange dessert!!!
When Jenny and I were at the 2012 Cupcake Challenge, one of the most memorable creations was a “7-up Cupcake.” I was really intrigued by the sound of it, so once I got home I did research on its rich (and bubbly) history. Made popular in the 50’s, you can bake one from scratch, but I found that most recipes involved a prepackaged cake mix, some instant pudding, and a bundt pan. My kinda baking.
Yup, I’ve added one more tool to my arsenal – so you will finally see more than cookies, 8×8 bars, and loaves!
Anyway, back to the cake. Obviously, I didn’t use 7-Up. We had a cup left of Blood Orange Soda (which, surprisingly, still had its fizz) so I decided to put my own spin on the infamous soda cake. Glaze runneth over.
- 1 box White Cake Mix
- 1 box Butterscotch Pudding Mix
- 3/4 cup melted butter
- 3/4 cup Blood Orange Soda
- 4 eggs
- Glaze: 1/4 cup Blood Orange Soda, 1/2 cup white sugar
- Preheat oven to 325 degrees.
- Combine cake and pudding with butter, eggs, and soda, using a hand mixer on low speed.
- Pour into greased and floured bundt pan (I used a combo spray). Bake for 45-50 minutes, until a toothpick comes out clean. While the cake cools make the glaze: bring soda and sugar to a boil over medium heat, about 2-3 minutes (until sugar is dissolved).
- Let the cake cool for 15 minutes in the bundt pan.
- Unmold the cake onto a large plate.