Recipe by Rusty
"This glaze is perfect for Bundt cakes or tube cakes. It helps keep the cake fresh and moist."
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I used 1 cup powdered sugar and 1/3 cup brown sugar and I added a capful of orange extract. I let it cook over low heat until it thickened some, then I poured over my Pumpkin Gingerbread from this site. Yummy :)
The flavor was good but it was too runny - I think that the proportions of each ingredient are off. I was hoping for a thicker sugar glaze.
Wonderful glaze - used it on "Gina's Pound Cake" from this site.
Made this to glaze Peach Cake II. Really nice, fresh flavor that complemented the cake.
Great glaze not very orangy. I added triple sec just to give it a kick. Grand Marnier or Cointreau would be excellent.
As someone else did, I used powder sugar and brown sugar as well (eye-balled it), and being that some have said it needed more orange flavor, I added orange zest also, it was perfect.
I used lime juice instead of orange juice. Very tasty!
Boil the glaze for five minutes, stirring constantly. That changes the consistency entirely.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Glaze II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 35
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