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2 packages Foodstirs Vanilla Cupcake Mix
1 cup sour cream
10 tablespoons butter, melted
¾ teaspoon thyme, finely chopped
1 teaspoon blood orange zest
1 teaspoon grapefruit zest
For the Glaze:
1 cup powdered sugar
3 tablespoons blood orange juice
For the Garnish:
½ cup granulated sugar
½ cup water
1 blood orange
Preheat oven to 350 degrees and spray a 9 x 5” loaf pan with non-stick cooking spray.
Whisk eggs in large bowl. Slowly add in butter and continue whisking until mixture thickens. Next, add citrus zest and chopped thyme into mixture and stir.
Add 1/2 of the vanilla cake mix into the egg/butter mixture and whisk until blended. Mix half the sour cream into the batter until fully incorporated. Add remaining dry mix and sour cream and whisk until smooth.
Pour batter into greased cake pan and bake for 28-32 minutes or until top of the cake is golden and toothpick comes out clean. Allow cake to cool completely before removing from pan.
To prepare the garnish, cut the blood orange in half then cut each half into thin slices. Combine sugar and water in a wide sauce pan on medium heat. Once sugar has filly dissolved, place orange slices in the sauce pan, making sure they don’t overlap. Reduce the heat and simmer for 25-30 minutes, flipping the slices halfway through. Transfer slices to a cooling rack to harden.
For the glaze, combine powdered sugar with blood orange juice in a small bowl. Whisk until glaze is smooth and all lumps are gone. If glaze is too thick, add more juice 1 teaspoon at a time.
Spread glaze across the top of the cake, allowing it to drip down the sides. Garnish with candied orange slices.
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