FRIED POUND CAKE WITH ORANGE SYRUP
Posted in response to a request. This came from show 172 of "The House to Home Show." Times are a guess.
Provided by Soup Fly
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine orange juice, sugar and orange zest in a medium saucepan.
- Bring to a boil, stirring continuously, until the sugar is dissolved.
- Remove from heat and let cool to room temperature.
- While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
- Segment oranges and place in a bowl.
- Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
- Whisk eggs and milk together in a shallow dish.
- Dip slices of pound cake in egg mixture, evenly coating both sides.
- Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
- Serve with orange syrup and garnish with blueberries.
Nutrition Facts : Calories 401.4, Fat 15, SaturatedFat 8.2, Cholesterol 207.4, Sodium 277.5, Carbohydrate 62, Fiber 3.7, Sugar 26.9, Protein 7.9
BANANA CITRUS CAKE WITH ORANGE SYRUP
This is from the Australian Women's Weekly Oriental Dinner Party Cookbook. It is essential to use over-ripe bananas for this recipie
Provided by wizkid
Categories Dessert
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar in small bowl with electric mixer until light anf fluffy.
- Add eggs one at a time, beating well after each addition.
- Process or blend bananas, lemon and orange juices until smooth and liquified.
- Stir sifted flour and soda and banana mixture into creamed mixture.
- Pour into well greased lightly floured loaf tin.
- Bake in moderate oven for about 40 minutes.
- Stand for 5 minutes.
- Invert tin onto a wire rack, stand for a further 10 minutes before removing from the tin.
- For the syrup, combine sugar, water and orange juice in a pan, bring to the boil and pour it onto the cake whilst hot.
Nutrition Facts : Calories 403.7, Fat 17.3, SaturatedFat 10.2, Cholesterol 124.1, Sodium 515, Carbohydrate 58.4, Fiber 1.6, Sugar 35.6, Protein 5.6
ORANGE AND ALMOND CAKE WITH ORANGE SYRUP
Make and share this Orange and Almond Cake with Orange Syrup recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Grease and lightly flour a 23cm springform cake tin.
- Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
- Remove the oranges.
- Preheat the oven to 180C.
- Cut the oranges into quarters and place in a food processor.
- Blend until smooth, then cool thoroughly.
- Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
- Whisk the egg whites in a dry bowl until firm peaks form.
- Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
- Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
- Cool the cake in the tin, then transfer to a serving plate.
- To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
- Reduce the heat and simmer for 20 minutes or until reduced by half.
- Skim off any scum that forms on the surface.
- The syrup will thicken as it cools.
- To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
- Serve with cream.
Nutrition Facts : Calories 648.7, Fat 30.5, SaturatedFat 3.5, Cholesterol 211.5, Sodium 132.3, Carbohydrate 83.2, Fiber 7.1, Sugar 72, Protein 17.9
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ORANGE POUND CAKE WITH ORANGE SYRUP AND ORANGE GLAZE …
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- Line the bottom of two-8 1/2 X 4 1/2 inch loaf pans with parchment paper, then grease well. Preheat oven to 350 degrees.
- Meanwhile, as the cakes bake, prepare the orange syrup; In a small saucepan cook the sugar and orange juice over low heat until the sugar dissolves. When the cakes come out of the oven, generously brush the tops with the syrup. Allow the cakes to cool in their pans for 10 minutes, glazing the tops a few more times while they cool in pans. Remove the cakes from loaf pans and set them on a wire rack set over the baking tray or a piece of aluminum foil to catch drips. Brush the sides and tops of the cakes with the remaining syrup, allowing a couple of minutes between brushings to allow syrup to absorb into the cake until the syrup is gone. Cool the cakes on completely.
- Make the glaze by adding the powdered sugar and 2 tablespoons orange juice to a medium bowl. Using a hand-held electric mixer mix until smooth. Add more orange juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency. Pour half of the glaze recipe over each cake. Let the cakes sit out until the glaze has dried well. Wrap each loaf and store in the refrigerator.
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