Linda Johnson
(TDY#12129)
Linda Johnson
(TDY#12129)
In a medium mixing bowl, cream together the shortening and sugar of choice. Add vanilla, orange zest, lemon juice and orange juice while beating.
Mix flour baking powder and cornstarch. Slowly add to cake batter while mixing. Pour batter into oil-sprayed bundt pan.
You may want to wrap the bottom of the pan in foil and place pan on a baking sheet to prevent burning.
Bake at 350 degrees for 40 – 45 minutes, or until a toothpick comes out clean.
For frosting, combine powdered sugar and orange juice. Beat until light and fluffy. Spread over cooled cake.
* You can also make this into cupcakes, if you like.
Ruth
May 16, 2017 @ 10:36 PM
Thank you so much for sharing your recipes, I have made some of them like the spring rolls, carrot cake and some others that they don’t come to mi mind right now. I have been sceptic to try any vegan dishes because to me what I’ve try before and for me is was taste less and to me vegan was a sinomym of not good taste. Thanks to you I am trying to make a transition.
Janelle
May 18, 2017 @ 8:23 AM
Praise God, Ruth! We are happy to hear this. May God bless you in your journey.