ORANGE CAKE
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
Provided by Angie LaSala
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g
ORANGE CAKE
A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.
Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
ENGLISH ORANGE CAKE
This is one of my favorite cakes to make. I originally got it from the newsletter of author Elizabeth Peters/Barbara Michaels. Not sure where she got it. I originally made it because I had never seen a recipe like it. It makes a dense and moist cake that is absolutely delicious!
Provided by Schala
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Cream sugar and butter together with beater until fluffy.
- Add flour, baking soda, baking powder, salt, milk, and eggs; mix until all is incorporated.
- Add one orange which you have removed imperfections from, quartered, deseeded, and then pureed in a blender or food processor (yes, rind and all).
- (Optional) Stir raisins and walnuts into batter.
- Pour into greased cake mold with a center hole. Bake for 50-60 minutes until knife inserted comes out with moist crumbs. Let cool to warm and overturn onto a plate.
- While cake is still warm, mix the juice of one orange with 1/2 cup sugar until the sugar dissolves (may need to heat slightly). Slowly pour by spoonfuls all over the cake.
Nutrition Facts : Calories 325.3, Fat 11, SaturatedFat 6.5, Cholesterol 63.2, Sodium 323.3, Carbohydrate 53.1, Fiber 1.3, Sugar 33.3, Protein 4.7
ORANGE RAISIN CAKE
Prepared in by colonal housewives who used a salamander (a long-handled iron plate that was heated in the fire and held over pastry to brown it) to melt the cake's glaze. I've made this any number of times (w/o the salamander) because it is delicious and unusual! From the BH&G Heritage Cookbook
Provided by Impera_Magna
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
- Cream together 1 c sugar and butter.
- Add eggs and vanilla, beating until fluffy.
- Stir in ground orange peel-nut mixture.
- Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
- Turn batter into greased 9x9x2" baking pan.
- Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
- In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
- Prick top of cake all over w/ fork.
- Spoon orange juice mixture over warm cake.
Nutrition Facts : Calories 496, Fat 16.2, SaturatedFat 7.4, Cholesterol 75.2, Sodium 388.5, Carbohydrate 84.2, Fiber 1.6, Sugar 56.4, Protein 6.5
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