Fresh Orange Cake - cooking recipe

Ingredients

CAKE
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 sugar
1/2 cup non-fat powdered milk
1 cup fresh orange juice
1/2 cup canola oil
1 teaspoon pure vanilla extract
4 large eggs
GLAZE
1 cup confectioners' sugar, sifted
3 tablespoons fresh orange juice (from about 1 medium orange)
1 teaspoon orange zest, freshly grated (from about 1 medium orange)

Preparation

Preheat oven to 350F and lightly spray or grease a 12-cup Bundt style pan.
In a mixing bowl, sift together the cake flour, baking powder, salt, sugar and the non-fat dry milk. (This is your cake mix base. If you want to use a prepared box mix then skip this step and these ingredients and just place the mix in a large mixing bowl.).
Add to these dry ingredients, the orange juice, canola oil, vanilla and eggs.
On low speed mix the ingredients for about 1 minute until everything is incorporated and then raise the speed to medium and continue beating for 2 to 2 1/2 minutes more (your batter should be smooth and thick).
Pour the batter into the prepared pan and bake for approximately 45-50 minutes
Remove pan from oven and let stand on a wire rack for 20-25 minutes to allow the cake to cool before inverting it on a cake rack to cool completely (approximately 30 minutes more).
While cake is near finished cooling, prepare the glaze by mixing together the sifted confectioners' sugar, orange juice and orange zest until smooth.
Place the cake on a serving plate and drizzle the glaze over the top of the cake so it runs down all around the outside of the cake and a bit inside. Let the glaze set up at least 10 minutes before slicing to serve.