WHITE CHOCOLATE, ROASTED PECANS & CANDIED ORANGE PEEL CAKE
Make and share this White Chocolate, Roasted Pecans & Candied Orange Peel Cake recipe from Food.com.
Provided by Baby Kato
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a bundt pan.
- In a large bowl beat butter and sugar until light and fluffy.
- Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
- In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
- Now in a small bowl add the sour cream and orange juice together.
- Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
- Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
- Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
- Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
- Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
- Sir until all chocolate is melted.
- Add the icing sugar and orange rind mix until smooth.
- Drizzle over cake.
Nutrition Facts : Calories 415.3, Fat 15.2, SaturatedFat 9, Cholesterol 59.3, Sodium 191.9, Carbohydrate 66.4, Fiber 0.6, Sugar 45.5, Protein 4.4
ROASTED ORANGES
The idea for the oranges was originally found on Just A Pinch, in a recipe by Kim Biegacki for Blackened Shrimp Salad with Roasted Oranges. It was a wonderful salad, but what made the dish was the roasted oranges. My... what a wonderful aroma while they are broiling! It totally made the dish. I'm posting just the roasted oranges because they are awesome and there could be so many uses for them... I think they would be fantastic over homemade vanilla bean ice-cream. Serving size is a guess - I could eat a whole orange-worth by myself!
Provided by Jostlori
Categories Oranges
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Line a small baking tray with foil, then spray with a bit of oil.
- Peel orange by removing the skin and the white membrane, then cut into 1/4 inch thick slices. Lay flat on the foil lined tray.
- Drizzle with a good vanilla extract, then sprinkle generously with cinnamon. Finally, drizzle honey generously over each slice.
- Place oranges in oven or toaster oven, set to "broil".
- Broil until they are nice and brown on top. In my toaster oven, this takes about 15 minutes, but probably less in a regular oven.
Nutrition Facts : Calories 68.6, Fat 0.2, Sodium 1.4, Carbohydrate 17.6, Fiber 3.1, Sugar 11.9, Protein 1.3
ROASTED ORANGE CAKES
Steps:
- Preheat oven to 450°F.
- Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
- Cut a very thin slice off bottom of each orange so it will stand without rolling. Cut a 3/4-inch-thick slice off top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
- Sift together flour, baking soda and powder, and salt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternately fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
- Fill orange shells two-thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven 50 minutes.
- Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.
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