Rustic Orange Cake Recipes

ORANGE CAKE

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.

RUSTIC HONEY CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

RUSTIC ORANGE CAKE

Steps:

• Boil 2 oranges for 2 hours (this can be done the day before).
• Chop the oranges into small pieces taking out any pits.
• Put these into a food processor.
• Add eggs and beat.
• Then add ground almonds.
• Then sugar.
• And Baking Powder.
• Beat all these together in food processor.
• When mixed (keep an eye on the mix as it is a pretty full bowl) and stir occasionally to make sure it is all mixed.
• Oil a 9 inch (23 cms) spring form pan and pour the mixture in and bake in a 185-190c (about 350 degrees F) for 1 hour.
• check occasionally (depending on oven temperature as oven temps vary) and make sure the center is set.
• When cold make this icing and spread on cake.
• Icing-----------.
• Whisk all together over hot water till liquid.
• melts and is pourable.
• Serve as is or with whipped cream.

RUSTIC CANYON'S CRANBERRY ORANGE CORNMEAL CAKE

Steps:

• Heat the oven to 375°F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
• In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
• In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
• With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
• Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
• Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.

ORANGE CAKE

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.