Orange Glaze II

Orange Glaze II

9

"This glaze is perfect for Bundt cakes or tube cakes. It helps keep the cake fresh and moist."
Saved
Save
I Made it Rate it Share Print

Ingredients

5 m servings 80 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. In a small saucepan, combine the butter, sugar and orange juice over medium heat. Stir frequently until the sugar and butter are dissolved. Remove from the heat and pour over a warm cake.

Reviews

9
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 th...

Most helpful critical review

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.

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 th...

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!

Very easy and delicious. A perfect glaze for a yellow bundt cake.

Boil the glaze for five minutes, stirring constantly. That changes the consistency entirely.