Orange Juice Cake

2 1/2 c. SR flour

1 1/2 c. sugar

3.4oz box instant lemon pudding mix, dry

1/2 c. butter, room temperature

3 eggs

2 t. vanilla

3/4 c. orange juice

3/4 c. oil

Glaze:

1 1/3 c. powdered sugar

1/2 c. orange juice

3 T. butter, melted

Preheat oven to 350. Spray a bundt or angel food cake pan. Set aside. Combine flour, sugar, dry pudding, and butter with electric mixer on medium speed for 1-2 minutes. Add eggs, vanilla, orange juice and oil. Mix on medium speed for 1-2 minutes, batter will be thick. Pour into pan. Bake 50-55 minutes until toothpick comes out mostly clean. Cool 10 minutes in pan. Invert cake onto serving plate. Poke holes all over cake with toothpick while cake is still hot. Combine glaze ingredients. (May need to warm in microwave slightly to dissolve powdered sugar completely.) Pour glaze over cake and allow cake to rest for at least 30 minutes to absorb glaze before serving.

*This cake was very tasty. It reminded me of my grandmother's Apricot Nectar cake, but it was more dense.