ORANGE JUICE CAKE
Steps:
- Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
- In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Mix for about 2 minutes. Pour the cake mix into the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
- In a small sauce pan, combine the powdered sugar, orange juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
- Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Allow to cool completely before serving. This cake is best served after it has rested for about 8 hours.
AUNT SUE'S ORANGE JUICE CAKE
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease and flour bundt pan. Sprinkle pecans in bottom.
- Mix all cake ingredients together and stir till smooth. Pour in bundt pan and bake 33-43 minutes (or till your knife comes out clean).
- Put glaze ingredients in a sauce pan and cook over medium/high heat for 4 or 5 minutes, stirring constantly.
- Poke a few (4 or 5) holes with a knife in the bottom of the cake (while its still in the pan) and pour the glaze over it.
- Let cake cool for 10 minutes after this before turning out onto a plate.
- Slice and eat, warm or cold, its oh so good.
AUNT DAISY'S ORANGE JUICE CAKE
Make and share this Aunt Daisy's Orange Juice Cake recipe from Food.com.
Provided by Pineapple
Categories Dessert
Time 35m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Mix together. Don't over-mix! Spray bundt cake pan. Sprinkle chopped pecans on the bottom of the pan. Pour cake mix evenly in bundt pan. Bake for 30-45 minutes. You know when it is done when it starts to pull away from the sides and the inside ring. While baking, make your glaze.
- Combine butter, sugar and juice in small saucepan. Bring to a boil and turn off. When cake comes out of the oven, stir glaze well before spooning over hot cake so that the butter gets mixed back inches (When it sits the butter settles to the top.) The glaze will eventually seep through the cake giving it a juicey moistness all over. This is what your cake will look like after the glaze settles inches Let it sit for 1 hour before removing from your pan. To remove from pan, place your plate upside down over the bundt pan and flip.
Nutrition Facts : Calories 492.8, Fat 26.7, SaturatedFat 7.8, Cholesterol 91.7, Sodium 459.5, Carbohydrate 60.4, Fiber 1, Sugar 44.6, Protein 4.7
JUICY ORANGE CAKE
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks in to create a moist cake.
Provided by Julia Moskin
Categories easy, cakes, dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
- Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
- In a separate bowl, sift together flour, baking soda and salt.
- In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
- At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
- Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
- Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
- When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
- Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
- Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 6 grams, Carbohydrate 83 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 248 milligrams, Sugar 53 grams, TransFat 1 gram
FLORIDA ORANGE CAKE
This recipe is a perfect showcase for our Florida oranges, with juice in the cake and marmalade in the frosting. Everyone comments on how moist the cake is.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, orange juice, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 361 calories, Fat 16g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 287mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
DAISY'S FRUITCAKE
I added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. -Daisy Corene McHorse, San Saba, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 loaves.
Number Of Ingredients 14
Steps:
- Line three 8x4-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely.
Nutrition Facts : Calories 174 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE JUICE CAKE
This cake is similar to a rum cake, but you substitute orange juice for rum.
Provided by Debbie Rowe
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
- Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
- Bake for 30 minutes, or until knife inserted in cake comes out clean.
- Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 55.5 g, Cholesterol 83.2 mg, Fat 23.6 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 479.3 mg, Sugar 38.7 g
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5/5 (1)Total Time 2 hrs 55 minsCategory DessertCalories 390 per serving
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