Yield: 8 Servings
|1 pack||Golden pound cake mix(16oz)|
|½ cup||Granulated sugar|
|½ cup||Sweet white wine|
|½ teaspoon||Grated orange peel|
|½ cup||Orange juice|
|\N \N||Powdered sugar|
Prepare cake as directed on package except - pour batter into greased and floured 9-cup bundt cake pan. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. While cake is cooling, mix granulated sugar, wine, orange peel and orange juice in 1½-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Cool cake 5 minutes; remove from pan. Invert on serving plate. Pierce top of cake gently with fork, inserting tines as far as possible.
Spoon syrup over cake; let stand until syrup is absorbed, about 30 minutes. Sprinkle top of cake with powdered sugar. Nice garnished with orange slices.