Table of Contents
In a small mixing bowl, combine the confectioners’ sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature.
In a medium bowl with a fork or whisk beat together the eggs and milk, then pour into the dry ingredients and stir together until just moist (do not over stir, about 18 stirs). (If you like more orange flavour add the juice of half an orange). Pour into prepared bundt pan and bake for approximately 40-60 minutes.
Bake cakes 45-60 minutes or until a skewer inserted in the center of the loaves comes out with a few moist crumbs. Meanwhile, as the cakes bake, prepare the orange syrup; In a small saucepan cook the sugar and orange juice over low heat until the sugar dissolves. When the cakes come out of the oven, generously brush the tops with the syrup.
(If you like more orange flavour add the juice of half an orange). Pour into prepared bundt pan and bake for approximately 40-60 minutes. Check for doneness with a toothpick.
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