Orange Cake With Candied Citrus Slices Recipes

ORANGE SLICE CAKE

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
• In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
• Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
• Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.

CANDIED CITRUS

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

CANDIED CITRUS SLICES

Steps:

• Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. Candied citrus slices can be stored in syrup up to 1 week.
• Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.

ORANGE CAKE WITH CANDIED CITRUS SLICES

Steps:

• Wash fruit well and cut into 1/8-inch-thick slices. Remove seeds. In a small saucepan over medium heat, combine sugar and water. Bring to a boil and simmer until clear, about 5 minutes. Add only enough lemon slices to fit in one layer and simmer until transparent, 20 to 40 minutes. Transfer with a slotted spoon to a bowl and continue with remaining lemons; boil oranges, then kumquats, if desired, separately in same syrup. When all fruit has been candied, pour syrup over fruit and let cool. Refrigerate if not using immediately.
• Heat oven to 350 degrees. Butter a 10-by-3-inch pan and set aside. Using an electric mixer fitted with the paddle attachment, cream butter and sugar until light-colored and fluffy. Beat in eggs one at a time.
• Sift together flour, baking powder, and salt. Mix together juice and sour cream. Add flour mixture and sour-cream mixture alternately to batter, beginning and ending with flour. Add zest and beat well.
• Pour batter into pan and smooth top with a spatula. Bake 1 1/2 hours, or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes in pan, then turn out onto a wire rack, right side up, to cool completely.
• In a small saucepan over low heat, heat marmalade and a few drops of water until liquid. To decorate, brush whole cake with melted marmalade and arrange drained candied citrus slices on top.