3 cups Five Roses flour
1 cup sugar
1 cup vegetable oil
6 extra large eggs
12 oz freshly squeezed orange juice
6 teaspoons baking powder

Beat eggs until fluffy.

Add sugar, flour, oil and orange juice; beat for approximately 10 minutes.

Add baking powder; beat at lowest speed until baking powder folds in.

Bake in a bundt cake pan at 350 degrees F for 50 to 60 minutes.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Mina Sciannambio. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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