Glazed Pound Cake
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Sugar||2 3⁄4 Cup (44 tbs)|
|Margarine/Butter||2 Cup (32 tbs), softened|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
|Orange glaze||4 Tablespoon|
1. Generously grease 16-cup plastic bundt cake dish; coat with graham cracker crumbs. Beat sugar, margarine, eggs and vanilla in 3 1/2-quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into dish.
2. Microwave uncovered on medium (50%), rotating dish lA turn every 5 minutes, 15 minutes. Rotate dish 1/4 turn again.
3. Microwave uncovered on high (100%) 3 minutes; rotate dish 1/4 turn. Microwave until cake top springs back when lightly touched, 3 to 6 minutes. (Parts of cake may appear moist but will continue to cook while standing.) Let cool 10 minutes on heatproof surface (do not use rack). Remove from pan.
4. Prepare Orange Glaze.
5. Make many holes of varying depths in inverted cake with 5-inch skewer. Pour glaze into holes; let stand until syrup is absorbed, about 30 minutes. To serve, sprinkle with powdered sugar and garnish with orange slices if desired.