Spiced Rum Orange Cake

What’s better than a delicious and zesty citrus meringue pie? We can’t think of anything!

This tasty pie uses a dash of our Ruby Red Grapefruit juice that adds the perfect kick! Check out the recipe!

Ingredients

Glaze:

• ¼ cup butter
• ⅓ cup granulated sugar
• ⅓ cup Indian River Select Orange Juice
• 3 tablespoons spiced rum

Cake:

• 1 (15.25-ounce) box butter golden cake mix
• 1 (3.4-ounce) box instant vanilla pudding
• 1 teaspoon ground nutmeg
• 4 tablespoons grated orange zest
• 1 teaspoon orange extract
• 4 large eggs
• ½ cup water
• ½ cup vegetable oil
• ½ cup spiced rum

Directions:

1. Preheat your oven to 325 degrees F.  Grease a 10-cup bundt pan generously or spray with cooking spray.
2. In a large bowl, mix together the cake mix, pudding mix, nutmeg, orange zest, orange extract, eggs, water, vegetable oil, and spiced rum with a mixer on medium speed until smooth.
3. Pour into bundt pan and bake for 50-55 minutes, or until a toothpick inserted is removed clean.  Place on a baking rack to cool while preparing the glaze.
4. Prepare the glaze by melting butter in a small saucepan over medium heat.  Add sugar and orange juice and stir to combine.  Increase heat to medium-high and boil for 3 minutes, stirring constantly.  Remove from heat and add rum.  Stir well to combine.
5. While the cake is still in the pan, use a skewer or toothpick to pierce holes in the cake evenly throughout.  Pour glaze over the cake (while still in the pan) and allow to absorb the glaze.
6. Allow cake to cool and absorb glaze for 15-20 minutes, then invert onto a serving platter.

Check out our Recipes page or our Instagram for more delicious and easy-to-make recipes!