From the Monday Morning Cooking Club cookbook
Contributed by Varda Goodman
I have a very close cousin in Los Angeles and on one of her visits we awoke to the delectable aroma of cinnamon. Margo had just whipped up this delicious cake, which has now become a staple in our home.
1¾ oz. butter
½ cup brown sugar
2 tablespoons ground cinnamon
1½ cups caster (superfine) sugar
¾ cup) vegetable oil
1½ cups self-rising flour
2¾ oz. vanilla pudding mix
½ cup orange juice
¼ cup confectioner's sugar, for dusting
Preheat the oven to 350 degrees. Generously butter and ﬂour
10-cup non-stick Bundt tin.
Melt the butter with the brown sugar and cinnamon. Set aside. Whisk the eggs and sugar until light and ﬂuﬀy. Beat in the oil, then add the ﬂour, pudding mix and juice- and mix until combined. Pour three quarters of the cake batter into the prepared tin and drizzle with the cinnamon mixture, then add the rest of the cake mixture.
Bang the tin once, then place in the oven and bake for 45 minutes, or until a skewer inserted comes out clean. immediately turn the cake out onto a wire rack to cool, to avoid sticking, Dust with confectioners sugar to serve.
Recipe:Kosher, dessert, dairy