Recipe By Rusty
Published Dec 15th
Prep 5m Cook - Additional - Ready In 5m
Servings 1 cup Calories 79.6

This glaze is perfect for Bundt cakes or tube cakes. It helps keep the cake fresh and moist.

Recipe Ingredients

  • ¼ cup butter
  • .66 cup white sugar
  • ⅓ cup orange juice

Cooking Directions

  1. 1 In a small saucepan, combine the butter, sugar and orange juice over medium heat. Stir frequently until the sugar and butter are dissolved. Remove from the heat and pour over a warm cake.

Nutrition Facts

  • Calories 79.6
  • Carbohydrate 11.7 g
  • Cholesterol 10.2 mg
  • Fat 3.8 g
  • Protein 0.1 g
  • Saturated Fat 2.4 g
  • Sodium 27.3 mg
  • Sugar 11.6 g


  1. Great! Let it thicken down on low heat!
  2. I let it simmer for a few minutes to get a little thicker after I read other comments. Added a drop of vanilla. It's delicious over an orange cake!
  3. As someone else did I used powder sugar and brown sugar as well (eye-balled it) and being that some have said it needed more orange flavor I added orange zest also it was perfect.
  4. Made this to glaze Peach Cake II. Really nice fresh flavor that complemented the cake.
  5. I used lime juice instead of orange juice. Very tasty!
  6. I used 1 cup powdered sugar and 1/3 cup brown sugar and I added a capful of orange extract. I let it cook over low heat until it thickened some then I poured over my Pumpkin Gingerbread from this site. Yummy:)
  7. The flavor was good but it was too runny - I think that the proportions of each ingredient are off. I was hoping for a thicker sugar glaze.
  8. Great glaze not very orangy. I added triple sec just to give it a kick. Grand Marnier or Cointreau would be excellent.
  9. Wonderful glaze - used it on "Gina's Pound Cake" from this site.

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