Ingredients

• 15.25-ounce box yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 orange
• 2 teaspoons orange extract, divided
• 1/4 cup honey
• 1 cup powdered sugar

Preparation

1. Preheat the oven to 350 F. Completely zest the orange. The zest will measure to approximately 2-1/2 to 3 tablespoons. Set the orange aside. Combine cake mix, water, oil, eggs, orange zest and 1 teaspoon of the orange extract. Mix with a hand mixer on low to medium speed for 2 minutes. Spray a bundt pan with non-stick cooking spray.
2. Pour the batter into the prepared pan and bake in the pre-heated oven for 35-40 minutes. Insert a toothpick in the cake to test for doneness. There should only be crumbs on the toothpick when ready, not uncooked batter.
3. Place hot pan on a wire rack to cool for about 10 minutes. Use a rubber spatula to loosen the cake around the edges and then invert the cake onto a large plate or serving dish. The cake should release out of the pan and onto the plate. Let cool completely.
4. For the glaze: Cut the orange in half and squeeze about 2 tablespoons of juice from the orange into a medium bowl. Add honey, powdered sugar and the remaining 1 teaspoon of orange extract. Whisk gently to incorporate. Slowly drizzle the glaze over the top of the entire cake.

Helpful hints

• Oranges are generally very limited on a kidney diet due to the high potassium content. This recipe shows how oranges can still be incorporated into cooking and baking in small quantities. The flavor can still be enjoyed in this recipe without consuming the whole orange.
• White cake mix can also be used in place of the yellow cake mix.
• A tube pan may also be substituted for the bundt pan.