Easymoistorangeloaf Recipes

Steps:

• Stir together flour, baking powder, salt, and nuts.
• In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
• Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

Steps:

• Beat butter, sugar and 1 egg well.
• Beat in 2nd egg.
• Stir in rind and jucse.
• Mix dry ingredients together.
• Add to orange mixture til just mixed.
• Place in a grease loaf pan.
• Bake 325F 1 hour.
• Mix glaze ingredients in a saucepan. Heat and stir to dissolve sugar.Spoon over top of loaf while still warm.
• Let stand 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, mix together eggs, vanilla, sour cream, grated orange peel, and orange juice.
• Stir in sugar and baking soda.
• Stir in flour and mix until most lumps are out. You can mix by hand or with a beater.
• Grease a small loaf pan with cooking spray.
• Pour batter into greased loaf pan.
• Bake at 350 for 38-42 minutes or until a knife in the center comes out clean.
• Let cool and slice, or first top with a cream cheese cake frosting.

Steps:

• Preheat oven to 350°.
• Grease and flour two 9x5x3-inch loaf pans.
• For streusel topping, place 2 tablespoons cake mix, brown sugar, butter or margarine and cinnamon in medium bowl.
• Mix well with fork until crumbly.
• Stir in pecans, if using.
• Set aside.
• For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in large bowl.
• Beat at medium speed with electric mixer for 3 minutes (do the entire 3 minutes).
• Pour batter into pans.
• Sprinkle with streusel mixture.
• Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
• Cool in pans 15 minutes.
• Remove loaves from pans and let cool completely.
• For glaze, combine confectioners' sugar and milk or orange juice in a small bowl.
• Stir until smooth.
• Drizzle over cooled loaves.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
• While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

Steps:

• I use Knorr Hot & Sour recipe mix.
• Mix all the ingredients together.
• Place in a greased ovenproof dish at 375ºF for 1 hour or until brown and firm on top.

Steps:

• Preheat oven to 160°C Fan or 180°C conventional or gas 4. Butter a 20 x 13cm loaf tin and line the base4 with greaseproof paper.
• In a large bowl, whisk together the butter and sugar with an electric whisk until creamy. Beat in the eggs one at a time (don't worry if the mixture looks curdled). Stir in the mashed bananas, pecans, raisins and buttermilk.
• Sift the flour and bicarbonate of soda on top of the banana mixture then fold in until evenly mixed, taking care not to over mix. Spoon into the prepared tin and level the top.
• Bake for 1 hour and 15 minutes until a skewer pushed in the centre comes out almost, but not quite, dry. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.
• For the icing, mix the icing sugar with 2-3 tsp cold water to give a smooth, runny consistency. Using a dessertspoon, drizzle the icing in lines across the loaf.