Brandied Sour Cream Orange Bundt Cake
1 (18 1/2 ounce) box yellow cake mix
1 (3 3/4 ounce) box instant vanilla pudding
and pie filling mix
3/4 cup brandy, divided (see note)
1/3 cup plus 1/4 cup orange juice, divided
1/2 cup sour cream or reduced-fat sour cream
4 eggs, at room temperature (see note)
1 cup chopped pecans or English walnuts
3 tablespoons freshly grated orange peel
1/4 cup butter or margarine
3/4 cup granulated sugar
Preheat oven to 350 degrees F. Grease a 10-inch diameter tube or Bundt pan.
In a large bowl, combine cake mix, pudding mix, 1/2 cup of the brandy or orange liqueur, 1/3 cup of the orange juice and sour cream, beating well with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in nuts and orange peel. Spoon into the prepared pan. Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
Remove cake from oven and allow to cool in pan for 10 minutes. Turn cake out onto a large sheet of foil (right-side-up for 10-inch tube pan and upside-down for a 10-inch Bundt pan). Using a thin long wooden skewer, make holes all over top of hot cake.
When cake is almost done, prepare syrup. In a small heavy saucepan, melt butter or margarine over low heat. Add sugar and remaining 1/4 cup orange juice, blending well. Bring to a boil over moderate heat, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup brandy or orange liqueur (see note).
Drizzle hot syrup over top of cake very slowly, being careful that too much syrup does not run into crack on top of tube cake. Bring foil up around cake and wrap securely. Cake may be served when completely cooled. Or, cake may be stored in an airtight cake container or wrapped in foil and stored in the refrigerator for up to 3 to 4 weeks.
NOTE: If not using brandy or orange liqueur, increase orange juice to 7/8 cup.
NOTE: May omit eggs; use the equivalent of 3 eggs in egg substitute, such as Egg Beaters.