Bake mom happy

When Mother’s Day rolls around, moms want to spend time with family – not cooking or cleaning. Sure, brunch or dinner out is always a great option (and you might still snag a reservation), but if you’re looking for a thoughtful last-minute surprise, here’s an idea: Rose’s Orange Supreme Cake.

This recipe comes from Rose’s Luxury, a Michelin-starred restaurant in the D.C. area, circa 1960. After dining there, guests are sent home with a mini version of this cake and a card sharing its story – and the recipe. The short version: founder Rose Silverman kept this wildly popular cake a secret for years. Everyone who tried it swore it was the best they’d ever had, but no one could get the recipe. It was only discovered later, scribbled on a simple card among her writings.

The “secret”? A doctored Duncan Hines Orange Supreme Cake mix – swapping water for orange juice and adding instant vanilla pudding mix.

A couple small twists were added: a splash of vanilla and fresh orange zest in the glaze.

Make this for mom – you’ll make her day.

As always, eat fresh, dine local, and be happy.

Rose’s Orange Supreme Cake

Ingredients for the cake: 1 box Duncan Hines Orange Supreme Cake mix (yellow cake mix works in a pinch); 1 box Jell-O Instant Vanilla Pudding (some use lemon pudding mix); 4 eggs; 1 cup orange juice; 1/2 cup vegetable oil

Ingredients for the glaze: Zest of one orange 1 cup powdered sugar 1/4 cup orange juice 1/4 cup butter 1 teaspoon vanilla extract

Making the cake: Preheat oven to 325 F. Stir together the cake mix and pudding mix in a large bowl. Add remaining ingredients. Mix on low for 30 seconds until combined, scraping down the sides. Increase to medium speed and mix for 2 minutes. Pour into a well-greased Bundt pan. Bake for 50 minutes, or until a toothpick comes out clean. Let rest in the pan for 15 minutes, then turn out onto a cooling rack. Prepare the glaze while the cake cools.

Making the glaze: Melt butter in a sauté pan over medium heat. Whisk in powdered sugar, then add orange juice. Cook for 2 minutes, until sugar is dissolved. Remove from heat. Whisk in vanilla extract and orange zest.

Wrapping it up: Transfer cake to a serving platter. Poke holes across the top with a toothpick. Pour half the warm glaze over the cake. After 10 minutes, pour the remaining glaze over for a thicker finish. Slice and serve, garnished with a thin orange slice and a few mint leaves.

Serve to mom at room temperature – and watch her smile.