• 3/4 c. butter, softened
• 1 c. sugar
• 2 lg. eggs
• 1/2 c. Dorothy Lynch Home Style
• 1/4 c. sour cream
• 1 tsp. real vanilla extract
• 2 1/4 c. flour
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 (11-oz.) cans mandarin oranges, drained and chopped
• 1/2 c. orange juice
• 1 T. orange liqueur
• 3/4 c. sugar

Number of Servings: 6

Cake Instructions:

Cream butter and sugar until combined. Add eggs one at a time. Beat in Dorothy Lynch Home Style, sour cream and vanilla. Sift together flour, salt, baking soda and baking powder. Add to creamed mixture and mix until blended. Fold in mandarin oranges and spoon mixture into greased and floured Bundt pan. Bake at 350 degrees for 45-50 minutes. Cool for 10 minutes in pan; invert onto wire rack.

Glaze Instructions:

Combine orange juice, liqueur and 3/4 cup sugar. Cook until sugar is dissolved, about 3 minutes. Slowly brush glaze over cake repeating until glaze is gone.

Notes:
2012 Iowa State Fair - Honorable Mention