Orange Glow Bundt Cake

I have seen quite a few cake recipes featuring unusual ingredients such as sauerkraut, mayonnaise, tomato soup etc. This recipe is a new one to me, it has Tabasco Sauce! I found it in a little supermarket booklet titled Grandma's Baking and more. About half of the recipes call for name brand ingredients so this one was obviously developed by the McIlhenny company. I don't know if one tablespoon of sauce is enough to really taste but it sure sounds weird to me!

Orange Glow Bundt Cake

1 (18.25-ounce) package moist yellow cake mix

1 tablespoon grated orange peel

1 cup orange juice

1/4 cup sugar

1 tablespoon Tabasco brand Pepper Sauce

1-3/4 cups confectioners' sugar

Preheat oven to 375 degrees. Grease 12-cup Bundt pan. Prepare cake mix according to package directions, adding orange peel to batter. Bake 35 to 40 minutes or until tooth pick inserted in center of cake comes out clean.

Meanwhile, heat orange juice, sugar and Tabasco sauce to boiling in 1-quart saucepan. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orange juice mixture for glaze. Remove cake from oven. With wooden skewer, poke hoes in cake (in pan) in several places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake onto wire rack to cool completely.

Combine reserved -1/4 cup orange juice mixture and confectioners' sugar in small bowl until smooth. Place cake on platter; spoon glaze over cake. Garnish as desired.

Rutabaga Cake- A rude thing to do to a cake

I have seen recipes for beet cakes and sauerkraut cakes but never a rutabaga cake. Rutabaga is not a particularly popular vegetable. Quite a few of the recipes I have seen for it combine it with some other vegetable, I guess to disguise it. Well this cake would certainly disguise it but why go to the trouble. Unlike zucchini I don't think many people have an abundance of rutabaga in their garden. If you are going to make a cake why would you risk ruining it by putting rutabaga in it.

Rutabaga Cake

3 eggs

1/2 cup margarine, melted

3/4 cup buttermilk

2 teaspoons vanilla

2 cups sifted flour

1-1/2 cups sugar

1 teaspoon soda

2 teaspoons cinnamon

1/2 teaspoons salt

1 (13-1/4 oz.) can crushed pineapple, drained plus reserve juice for glaze

1 cup shredded, raw rutabaga

1/2 to 1 cup chopped walnuts

1 cup flaked coconut

In large bowl, combine eggs, margarine, buttermilk, and vanilla. Sift together dry ingredients; add to creamed mixture. Drain pineapple well. Fold pineapple, rutabaga, walnuts, and coconut into batter. Bake in a greased and floured 9 cup Bundt pan at 350 degrees for 40-50 minutes or until cake tests done. Cool in pan 10-15 minutes, turn out on wire rack or serving plate to complete cooling. Top with a glaze made with powdered sugar and pineapple juice.

From 300 Delicious Ways To Use Your Bundt Pan.