1 pk Cake mix/pound cake
2/3 c Orange juice
2 Eggs
3 tb Orange rind; freshly grated
Easy Orange Cake 2 1/2 to 3 1/2 hours This is very nice with an orange butter icing – sweet butter whipped with confectioners’ sugar and orange juice concentrate to which has been added 1 tablespoon of grated fresh orange rind. To Cook: Place the cake mix, orange juice, and eggs in a large bowl and beat by hand 300 times. Add the grated rind for the last round of beating. Pour the batter into a well- greased-and floured 2-quart mold or spring-form pan. Place the pan in the slow cooker and cover with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 1/2 hours. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool on a rack for 10 minutes before turning the cake out of the pan. Makes 10 to 12 servings. Source: “Clear & Simple Crockery Cooking”, by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975 —–