1 pkg yellow cake mix
1 tsp grated orange peel
1 6 oz can (3/4 c) frozen orange juice concentrate, thawed
4 eggs
1 cup sour cream
1 cup raisins
In large bowl combine first 5 ingredients. Blend with mixer at low speed until moist. Beat 2 min at highest speed. Stir in raisins. Pour into bundt pan greased with solid shortening and floured. Bake at 350° for 45-55 min. (325° for colored bundt pan) or until pick comes out clean. Cool upright in pan 45 min. Turn out onto plate. Cool.
Glaze:
In small sauce pan, heat 1/3 cup orange marmalade. Add & blend 3/4 cup powdered sugar and spoon over cake.
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