Orange Sunburst Recipe
Ingredients
| Orange Chiffon-Cake Mix- 1 package | ||
| Eggs- | ||
| Water | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Light rum | 1/4 Cup (16 tbs) | |
| Orange marmalade | 3/4 Cup (16 tbs) | |
| Pistachio nuts | 1/2 Cup (16 tbs), chopped | |
| Oranges- 2 seedless, pared, sectioned, and drained | ||
| Orange Frosting- 1 package, prepare as mentioned on label | ||
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Lightly grease a 10-inch tube pan.
MAKING
3) In a bowl, make the cake batter with cake mix, eggs and water.
4) Transfer the batter into the tube pan.
5) Bake as mentioned in directions on the label.
6) Cool, and remove from the pan.
7) Slice the cake horizontally and lift off top layer, flip and place the cut edge up.
8) Ina saucepan, place together sugar and 1/2 cup water.
9) Heat the sugar mixture, stirring continuously, until it starts boiling.
10) Simmer the sugar mixture for 2 minutes
11) Remove from heat and allow to cool slightly.
12) Mix in the rum in the sugar mixture and spoon over cake layers.
FINALIZING
13) Place the bottom layer on a serving plate and smear with 1/2 cup of the orange marmalade.
14) Place the remaining layer on top cut side down.
15) Smear the orange frosting over side and top of cake, making deep swirls with spatula.
16) In a small saucepan, place the remaining orange marmalade and heat until melted.
17) Spread the pistachio nuts on wax paper.
18) Plunge one end of each orange section into marmalade, and into pistachio nuts.
SERVING
19) Place on the top of cake, cut into wedges and serve.
1) Preheat the oven to 350°F.
2) Lightly grease a 10-inch tube pan.
MAKING
3) In a bowl, make the cake batter with cake mix, eggs and water.
4) Transfer the batter into the tube pan.
5) Bake as mentioned in directions on the label.
6) Cool, and remove from the pan.
7) Slice the cake horizontally and lift off top layer, flip and place the cut edge up.
8) Ina saucepan, place together sugar and 1/2 cup water.
9) Heat the sugar mixture, stirring continuously, until it starts boiling.
10) Simmer the sugar mixture for 2 minutes
11) Remove from heat and allow to cool slightly.
12) Mix in the rum in the sugar mixture and spoon over cake layers.
FINALIZING
13) Place the bottom layer on a serving plate and smear with 1/2 cup of the orange marmalade.
14) Place the remaining layer on top cut side down.
15) Smear the orange frosting over side and top of cake, making deep swirls with spatula.
16) In a small saucepan, place the remaining orange marmalade and heat until melted.
17) Spread the pistachio nuts on wax paper.
18) Plunge one end of each orange section into marmalade, and into pistachio nuts.
SERVING
19) Place on the top of cake, cut into wedges and serve.
Chef
