Photos courtesy of the Cooking Corner. |
Streusel topping -
2 T. brown sugar
1 tsp. cinnamon
2 t. cake mix
1 T. butter
1/4 cup pecans, chopped
Cake -
1 pkg. orange cake mix
1 pkg. vanilla pudding
4 eggs
1 cup sour cream
1/3 cup vegetable oil
1/2 to 2/3 cup of Craisins*
Glaze -
1/2 cup cream cheese frosting
2 T. orange juice
Preheat oven to 350. Spray coat 2 - 9x5x2 loaf pans.
In small bowl, combine topping ingredients and mix with fork until crumbly. Set aside.
Ready for oven. |
In medium bowl, break eggs and beat with fork. Add oil, dry mixes and sour cream. Beat 2 minutes at medium speed or until completely combined. Stir in Craisins* until well blended.
Pour batter into bread pans, dividing evenly. Sprinkle with topping. Bake 50-60 minutes. Test with knife to make sure it comes out clean and bread is done.
Let rest in pan 15 minutes. Put a plate over the pan and invert. Let bread completely cool.
Mix glaze ingredients.
Cooling on a plate. |
*Craisins are a dried cranberry made by Ocean Spray. Feel free to substitute raisins, if desired.
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