Prep 5 mins
Cook 10 mins
My sister gave this recipe to me. It's a nice light change from the cream cheese. The citrus compliments a carrot cake very well.
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1 cup orange juice
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- Mix sugar& cornstarch in pan.
- Add juices, stirring well.
- Add salt& butter.
- Cook over low heat til thick& clear.
- Cool& frost.
This was very good on an angel food cake, I sent it to teacher appreciation with my daughter and they loved it. I was running low on time and poured it over the cake while it was hot and it turned out very yummy. Drizzled some sugar over top and it was very beautiful.
My dear aunt used to make this to put on top of her carrot cake. It was the best. It is the only way I can eat carrot cake now. The only difference is that she added some orange zest to it. She would make the cake in a bundt pan and when the glaze was poured over the cake, the extra would fll the middle. Thanks for sharing this.
I always find that orange works well with chocolate, so I used this on top of a chocolate pound cake. Really nice.