Roasted Orange Cakes Recipes

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

BEAT AND BAKE ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
• Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
• Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.

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 the bottom of each orange so it will stand without rolling. Cut a 3/4 inch think slice off the 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 shalt. 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. Alternatively 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 for approximately 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.